Harvest Festival English Baked Stuffed Autumn Marrow Zucchini
Celebrate the flavors of autumn with this hearty and wholesome Harvest Festival English Baked Stuffed Autumn Marrow Zucchini. This comforting dish features tender, hollowed-out marrow zucchini packed with a savory filling of ground beef or lamb, earthy mushrooms, sweet carrots, and herbed tomatoes, elevated with a touch of Parmesan and fluffy cooked rice. Topped with golden breadcrumbs and baked to perfection, this recipe combines rustic English tradition with seasonal produce for a delicious meal that's perfect for cozy family dinners or festive gatherings. Ready in just under 90 minutes and brimming with rich textures and flavors, this stuffed marrow zucchini is a satisfying way to embrace the bounty of the season.
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Recipe Information
Ingredients
- 1 whole Large marrow zucchini
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 whole Garlic cloves
- 250 grams Ground beef (or lamb)
- 100 grams Cooked rice
- 1 medium Carrot
- 100 grams Mushrooms
- 400 grams Canned diced tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 50 grams Breadcrumbs
Instructions
Preheat your oven to 190°C (375°F).
Slice the marrow zucchini in half lengthwise and scoop out the seeds and inner flesh, leaving about a 1 cm border. Set the hollowed zucchini aside and chop the scooped-out flesh into small pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.
Mince the garlic cloves and add them to the skillet. Cook for 1 minute until fragrant.
Add the ground beef (or lamb) to the skillet, breaking it apart as it cooks. Cook until no longer pink, about 7-8 minutes.
Peel and grate the carrot. Chop the mushrooms into small pieces. Add the grated carrot, mushrooms, and the chopped zucchini flesh to the skillet. Cook for 5 minutes, stirring occasionally.
Stir in the canned diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and black pepper. Simmer the mixture for 5 minutes until slightly thickened.
Turn off the heat and stir in the cooked rice and 30 grams of grated Parmesan cheese.
Rub the hollowed-out zucchini halves with the remaining 1 tablespoon of olive oil and place them in a baking dish, cut side up.
Fill the zucchini halves with the meat and vegetable mixture, pressing it down gently to pack it in.
Combine the breadcrumbs, the remaining 20 grams of Parmesan cheese, and the chopped parsley in a small bowl. Sprinkle this mixture evenly on top of the stuffed zucchini.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the zucchini is tender.
Allow the stuffed zucchini to cool for 5 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5006 mg | 218% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 47.6 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1004 mg | 77% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5132 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
