British Healthy Eating Recipes Vegan Vegetarian

Walnut and Cumin Stuffed Marrow

A couple of blog posts ago I mentioned a rather large marrow that our family had recently entered into possession of. This dish is what I came up with. There seems to be little one can do with marrow, other than stuff it. To be honest, it is a rather tasteless fruit despite it being a member of the generally tasty squash family. However, it does have a great juicy quality about it which, when combined with appropriate ingredients, is rather pleasing. Indeed, in culinary terms one should consider it something of a blank canvas. I’m not sure if the Americans among us know exactly what a marrow is. Happily, I have recently been advised that it is essentially an overgrown courgette – zucchini to you defacers of the English language.

When devising and enacting this recipe, I had no idea what to expect. The result was, thankfully, pleasantly surprising. The filling packed just the right amount of punch for the juicy interior of the marrow. The cumin seeds lent a lovely warmth which perfectly complimented the underlying sweet, nuttiness of the walnuts. However, it must be remembered that when used in this way such flavours are quite subtle. As such, a strong cheese like parmesan or mature cheddar is ideally placed atop the marrow. Though, one must be careful not to overdo the cheese, otherwise its flavour may linger and overpower that of the cumin and walnuts.

For those of you who wish to make this dish but are struggling to find a marrow, I’m sure a similarly shaped squash or large courgette would fare just as well.

Walnut and Cumin Stuffed marrow

Serves 4-6


• 800g marrow, seeds scooped out and chopped into six chunks

• 1 onion, finely chopped

• 2 cloves of garlic, finely chopped

• 1 heaped tsp of cumin seeds

• 100g walnuts, chopped until relatively fine

• 100g of bread

• Small handful of fresh sage

• 50g strong cheese, parmesan or cheddar

• Olive oil

• Seasoning


1. Pre-heat the oven to 200C. Toast the cumin seeds in a little olive oil until browned. Add the onions and garlic and cook for 5 minutes. Tip in the walnuts, salt and pepper, then stir. Place the sliced marrow into an aptly sized oven dish and press the walnut and cumin stuffing into the space which has been left by the removal of the marrow seeds. Cover the oven dish in foil and bake for 40 minutes.

2. Food process the breadcrumbs until fine, then add the sage and pulse until it has been incorporated. Take the marrow out of the oven and scatter the breadcrumbs over the top, followed by the cheese. Season a little more and bake for 10-15 minutes until the cheese is golden brown.

Cost: It’s rather hard to estimate the cost of this dish since we had the marrow gifted to us. Supermarkets rarely sell them. However, I think an educated estimate of around £2.60 for this entire dish is reasonable.

57 replies on “Walnut and Cumin Stuffed Marrow”

I agree that marrow is like a “blank canvas” which is why I rather enjoy it…the filling you made looks and sounds tasty. In Spanish we don´t have a word for marrow (not sure that they now what it is other than a giant courgette!).

When I was growing up my father had a garden and if we did not check the garden daily for new zucchini they could easily grow overnight to the size of a boat . What a great stuffing idea for a small mother ship, I mean zucchini

You’re too funny… I won’t deface any longer and shall embrace your “courgette” and “marrow”, although marrow for me suggests a bone of some kind:) I love what you’ve done. I agree, they can be somewhat plain in taste without a little tlc, and you’ve certainly done that here!

You know, when I looked at the picture, I could not figure out what it was…once I read some more, I realized that all of it put together created a very yummy recipe – thank you!


This sir, looks fantastic. However I have a stupid man with a stupid nut allergy to cook for. Do you think I could substitute the walnuts for chickpeas? What would you recommend?

Pah, not defacers! Zucchini is a perfectly lovely Italian word, just as courgette is French 🙂

Anyway, this “member of the squash family” looks really good. I think it would make an excellent vegetarian main course.

I know, I know! Actually, zucchini is a perfectly lovely Italian plural – it is often misused, kind of like panini. Not that it really matters. Sorry for not being perfectly clear about what a marrow is, I’m not perfectly sure…

I’m not sure that this is akin to zucchini (ahk) or courgette as the flesh is a lot different, and the zucchini does not have seeds in the centre as I’m guessing your’s did since there is a void there now. The courgette has a very mild flavour and it’s flesh would cook very quickly and you can eat the skin, unlike squash. None-the-less, this stuffing would do justice to any member of the squash family, particularly on such cold, blistery winter days. And the photos are lovely.
I’m doing my first giveaway and would love it if you would pop by and entre:
PS, I’m a Canadian!

I think that if you let a zucchini over-grow it would have seeds – zucchini is an immature fruit, so it must have seeds in it somewhere. You can eat the skin of this squash by the way. Congratulations on your Canadian roots!

For a start, it was nonsensical quip from a fairly anonymous Welshman. Secondly, that article you cited refers to them as vegetables, they are fruit. Thirdly, the Americans often do make a mistake – zucchini is the Italian plural. I understand the differences and the fact that a word in another language isn’t really an act of vandalism.

this sounds delicious! i have to say i was so confused when i first showed up because i thought you meant marrow bones! i’m such a silly american! however, i will be making this one for sure. (truth be told i may have made marrow bones too…)

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