About this recipe: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.
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
3 tablespoons butter
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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.