Marrow Stuffed with Chorizo & Olives
Introduction
Zucchini (courgettes) can triple in size within a few days when conditions are ideal. Here’s an excellent way to deal with ‘the one that got away’.
Serves: 4-6
Ingredients
2 Tbsp olive oil, plus a splash for cooking chorizo
1 large onion, peeled and finely chopped
1 large clove garlic, peeled and crushed
1 tsp smoked paprika
¼ tsp ground ginger
¼ tsp ground cumin
Salt
400g (14 oz) minced pork
12 pimiento-stuffed olives, halved
1 Tbsp tomato concentrate (UK tomato purée)
¾ cup crushed (or chopped) canned tomatoes
100g (3½ oz) semi-soft chorizo sausage, sliced
1 large over-grown zucchini (courgette), or a marrow
¼ cup panko crumbs or breadcrumbs
½ cup freshly grated parmesan cheese
Butter for dotting over the top
Method
1 Heat two tablespoons of oil in a large frying pan (skillet) over medium heat. Add the onion and gently cook until tender and lightly browned, lowering the heat if the onion begins to brown before it is tender. Add the garlic and cook for 2 minutes, stirring, then add smoked paprika, ginger, cumin and half a teaspoon of salt, cooking for another minute. Stir in the pork, olives, tomato concentrate, and canned tomatoes.
2 Preheat the oven to 180°C (350°F). Heat a small pan (skillet) over medium heat, add a small splash of oil, and once hot, add the chorizo. Fry until browned on both sides. Briefly drain, then chop roughly and add to the pork filling.
3 Cut the zucchini or marrow in half lengthways and scoop out the seeds. Sprinkle with salt. Transfer to a shallow roasting tin lined with baking (parchment) paper. Spoon in the filling. Scatter with crumbs and parmesan, then dot with butter. Bake for about 45 minutes, or until tender and nicely browned on top. Serve hot.
Recipe Notes
I have used an overgrown zucchini for this recipe, but by all means use a marrow if that’s your preference, or half a dozen regular-sized zucchini. Adjust the cooking time to suit.
I transfer the remaining canned tomatoes to a container and freeze them – they tend to get buried in the fridge and forgotten about.