Marrow with feta and mint

Marrow with feta and mint


43 people made this

About this recipe: Marrow is a type of squash or courgette which I prefer to cook as I cook other squashes like courgette or butternut squash.

Serves: 2 

  • 1 large marrow
  • 100g of feta (or alternatively a hard cheese)
  • fresh or dried mint
  • 50g of puy lentils
  • 2 to 3 garlic cloves
  • red pepper sauce or red chilli flakes
  • black pepper
  • olive oil

Prep:10min  ›  Cook:15min  ›  Extra time:10min  ›  Ready in:35min 

  1. Cut the marrow in half and clean the seeds. (If the marrow is too hard, boil it for 10 to 15 minutes before cutting in half.)
  2. Boil the puy lentils quickly whilst grilling the halved marrow for 10 minutes.
  3. Mix the crushed garlic, feta, puy lentils, black pepper and red chilli flakes with enough olive oil, and stir well.
  4. Take the marrow out of the grill, check if it is soft enough, if not keep in the grill a bit more, try not to burn the top part.
  5. Then take the marrow out again, take the flesh out and mash it with the mix you prepared.
  6. Put it back inside the marrow skins, add some mint then grill for about 10 minutes. Enjoy!

Cook's note:

Taken from


Use tinned puy lentils instead of dried, and skip boiling them first!

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Reviews (11)


This was the first time I had cooked marrow and I decided to use this recipe but I used haloumi cheese instead of feta - and it was delicious! Such a great mix of textures and flavours. The only issue I had was that I got a bit over excited and put a few too many chilli flakes in which made it a bit too spicy, so if cooking it yourself stick to what is stated in the recipe! - 12 Sep 2010


Used different ingredients. I've added 3 spring onions and used fresh chillies. I slightly cooked these with the garlic in olive oil before adding the lentils. - 27 Mar 2011


Something else. I added leaks (because I love them!) and a little bit more feta cheese; the extra cheese balances the mint out a bit better. - 30 May 2010

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