Stuffed Marrow with Mozzarella and Herb Filling
A vegetarian filling of garlic, Swiss chard leaves, mozarella and fresh herbs is baked inside a hollowed out marrow. The crunchy breadcrumb topping adds a lovely texture and makes it a meal in itself.
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 sprig fresh rosemary, leaves finely chopped
- 5 leaves Swiss chard including stems, roughly chopped
- 1/2 teaspoon tarragon
- 5 fresh basil leaves, roughly chopped
- 1 pinch salt and black pepper to taste
- 6 mozzarella balls, quartered
- 1 large marrow or courgette
- 2 eggs
- 250ml milk
- 3 tablespoons butter
- 160g breadcrumbs
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- Preheat oven to 200 C / Gas 6.
- Heat olive oil in a frying pan; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook for 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the frying pan and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
- Trim the ends from the courgette and halve lengthways. Scoop out the flesh with a spoon, leaving a 2cm thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
- Bake in the preheated oven until the quiche filling is set and the courgette shells are tender, about 40 minutes.
- To prepare crumb topping, melt butter in a frying pan over medium heat; cook and stir the breadcrumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed courgette from the oven and gently pat the breadcrumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
tastes great! the only thing I would change is use only 1 cup breadcrumbs and just be careful when you cut the zucchini make sure the ends stay intact so the egg mixture doesnt flow out. - 12 Sep 2010 (Review from Allrecipes US | Canada)
I made this dish wish smaller zucchinis, so I put the chard in the squash and put the quiche mainly around the zucchinis in the baking dish. I also left out the mozzerella and replace tarragon with thyme, based on what I had on hand. It was delicious, easy, quick, and very creative! - 07 Jun 2011 (Review from Allrecipes US | Canada)
This was delicious, but I made it in a regular crust and added some roasted red pepper. Yum! - 19 Jun 2014 (Review from Allrecipes US | Canada)
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