Mediterranean Spiced Stuffed Marrows with Garlic-Lime Cheese Topping

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the marrows: Preheat oven to 180°C (350°F). Cut the tops off the marrows and scoop out the centers, leaving a 1-2cm thick shell. Save some of the flesh and finely chop it for the filling.

Step 2

Parboil the marrows: Bring a large pot of water to a boil. Add marrows and cook for 2 minutes. Drain carefully, brush with olive oil and season lightly with black pepper. Place in a baking dish.

Step 3

Start the filling: Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add onions and cook until translucent (about 4 minutes).

Step 4

Cook vegetables: Add garlic and cook for 30 seconds until fragrant. Add bell peppers and mushrooms, cooking for 5-6 minutes until softened.

Step 5

Add mince: Push vegetables to one side, add remaining olive oil and brown the beef and pork mince, breaking it up well. Once browned, mix with the vegetables.

Step 6

Add seasonings: Stir in smoked paprika, cumin, oregano, basil, and cayenne (if using). Cook for 1 minute until fragrant.

Step 7

Complete the filling: Add the chopped marrow flesh, grated zucchini, carrot, tomato purée, canned tomatoes, flaxseed, cooked rice, and lentils. Mix well and simmer for 10 minutes, stirring occasionally until thickened.

Step 8

Final seasoning: Stir in balsamic vinegar and soy sauce. Taste and adjust if needed.

Step 9

Prepare cheese topping: In a bowl, combine grated cheese, nutritional yeast, garlic paste, lime zest, olive oil, and half the fresh herbs.

Step 10

Assemble and bake: Fill the hollowed marrows with the meat mixture, packing it in firmly. Sprinkle the cheese topping evenly over each stuffed marrow. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until marrows are tender and topping is golden.

Step 11

Finish and serve: Remove from oven, sprinkle with remaining fresh herbs, and let rest for 5 minutes before serving.