Mediterranean Spiced Stuffed Marrows with Garlic-Lime Cheese Topping

Name: Mediterranean Spiced Stuffed Marrows with Garlic-Lime Cheese Topping
Yield: 4
Cuisine: Mediterranean
Ingredients: 5 pieces Zucchini (4 medium round zucchini (approximately 250g each) + 1 small zucchini, grated); 3 tbsp Olive Oil (1 tablespoon olive oil + 2 tablespoons olive oil); 0 pieces Black Pepper (Pinch of black pepper); 250 g Lean Beef (250g lean minced beef (5% fat)); 100 g Pork (100g lean minced pork); 1 piece Yellow Onion (1 large onion, finely diced); 4 cloves Garlic (3 cloves garlic, minced + 1 clove garlic, minced into a paste); 1 piece Red Bell Pepper (1 red bell pepper, diced); 1 piece Bell Pepper (1 yellow bell pepper, diced); 200 g Mushroom (200g mushrooms, finely chopped); 100 g Brown Rice (100g cooked brown rice); 100 g Lentil (100g cooked lentils); 1 tbsp Flax Seed (1 tablespoon ground flaxseed); 2 tbsp Tomato Purée (2 tablespoons tomato purée); 400 g Tomato (400g can chopped tomatoes); 1 piece Carrot (1 carrot, grated); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Dried Basil (1 teaspoon dried basil); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); ½ tsp Cumin Powder (½ teaspoon ground cumin); ¼ tsp Cayenne Pepper (¼ teaspoon cayenne pepper (optional)) — optional; 1 tsp Balsamic Vinegar of Modena (1 teaspoon balsamic vinegar); ½ tsp Low-Sodium Soy Sauce (½ teaspoon low-sodium soy sauce); 60 g Pecorino Cheese (60g grated pecorino or parmesan); 1 piece Lime (Zest of 1 lime); 1 tbsp Extra Virgin Olive Oil (1 tablespoon extra virgin olive oil); 2 tbsp Basil (2 tablespoons fresh basil, chopped); 2 tbsp Parsley (2 tablespoons fresh parsley, chopped)

Mediterranean Spiced Stuffed Marrows with Garlic-Lime Cheese Topping - Dinner (Mediterranean)

Mediterranean

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Zucchini5 pieces · 4 medium round zucchini (approximately 250g each) + 1 small zucchini, grated
Olive Oil3 tbsp · 1 tablespoon olive oil + 2 tablespoons olive oil
Black Pepper0 pieces · Pinch of black pepper
Lean Beef250 g · 250g lean minced beef (5% fat)
Pork100 g · 100g lean minced pork
Yellow Onion1 piece · 1 large onion, finely diced
Garlic4 cloves · 3 cloves garlic, minced + 1 clove garlic, minced into a paste
Red Bell Pepper1 piece · 1 red bell pepper, diced
Bell Pepper1 piece · 1 yellow bell pepper, diced
Mushroom200 g · 200g mushrooms, finely chopped
Brown Rice100 g · 100g cooked brown rice
Lentil100 g · 100g cooked lentils
Flax Seed1 tbsp · 1 tablespoon ground flaxseed
Tomato Purée2 tbsp · 2 tablespoons tomato purée
Tomato400 g · 400g can chopped tomatoes
Carrot1 piece · 1 carrot, grated
Dried Oregano1 tsp · 1 teaspoon dried oregano
Dried Basil1 tsp · 1 teaspoon dried basil
Smoked Paprika1 tsp · 1 teaspoon smoked paprika
Cumin Powder½ tsp · ½ teaspoon ground cumin
Cayenne Pepper¼ tsp · ¼ teaspoon cayenne pepper (optional) · optional
Balsamic Vinegar of Modena1 tsp · 1 teaspoon balsamic vinegar
Low-Sodium Soy Sauce½ tsp · ½ teaspoon low-sodium soy sauce
Pecorino Cheese60 g · 60g grated pecorino or parmesan
Lime1 piece · Zest of 1 lime
Extra Virgin Olive Oil1 tbsp · 1 tablespoon extra virgin olive oil
Basil2 tbsp · 2 tablespoons fresh basil, chopped
Parsley2 tbsp · 2 tablespoons fresh parsley, chopped

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Steps

1Prepare 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.
2Parboil 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.
3Start the filling: Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add onions and cook until translucent (about 4 minutes).
4Cook vegetables: Add garlic and cook for 30 seconds until fragrant. Add bell peppers and mushrooms, cooking for 5-6 minutes until softened.
5Add 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.
6Add seasonings: Stir in smoked paprika, cumin, oregano, basil, and cayenne (if using). Cook for 1 minute until fragrant.
7Complete 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.
8Final seasoning: Stir in balsamic vinegar and soy sauce. Taste and adjust if needed.
9Prepare cheese topping: In a bowl, combine grated cheese, nutritional yeast, garlic paste, lime zest, olive oil, and half the fresh herbs.
10Assemble 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.
11Finish and serve: Remove from oven, sprinkle with remaining fresh herbs, and let rest for 5 minutes before serving.