I like marrow and in the late summer/autumn you can get them easily but you can use an over sized courgette or long gourd to do this recipe too. I’ve added lentils to the stuffing for both flavour and extra volume. Feel free to change the herbs and add some spice if you’re in the mood. With six rings each is about 200 calories.
What you need
- Medium sized marrow big enough to cut into at least six 3cm rings.
- 2 tbs olive oil
- 500g low fat turkey mince
- 1 onion, finely chopped
- 250g cooked lentils (dried & boiled, tinned & drained or cooked in a packet)
- 4 cloves garlic, crushed
- 50g flat leaf parsley, finely chopped
- 1 tsp dried rosemary
- 1 tsp dried sage
- 4 tomatoes, deseeded and chopped
- 20g parmesan, grated
What to do
- Peel the marrow, slice into 3 cm thick rings (at least one each) and scope out the seeds. Dice any leftover pieces into 1cm cubes.
- Heat the oil and cook the onion and garlic for 5 minutes until soft.
- Add the turkey and brown for a further 5 minutes.
- Add the dried herbs, most of the parsley, half the tomatoes, some salt and pepper and the lentils. Mix and set aside.
- Lay the rings out in a roasting tin and fill with the turkey stuffing. Over filling them is fine. Put any spare diced marrow round the rings and add a couple of table spoons of water and some more salt & pepper.
- Cover with foil and bake in the oven for 30 minutes at 200c. If it’s drying out add a little more water.
- When they are cooked, serve the rings sprinkling the top with the cooked/spare marrow, pan juices, rest of the chopped tomato, parsley and parmesan.