This recipe came from my mother-in-law and is one of my families favourites


  • 6 White globe marrow or zucchini

  • 1 cup of cold cooked rice

  • 2 tomatoes, skinned and pulped

  • 3 teaspoons pesto

  • .5 cup ricotta cheese

  • .5 cup mozzarella cheese

  • .5 cup toasted pinenuts (optional)


  • 1.

    Core and scoop out marrows

  • 2.

    Mix the rest of the ingredients together and fill marrows

  • 3.

    Place in a lightly greased baking dish (or line with baking paper)

  • 4.

    Place 1/2 cup of water "in the cup" in the middle of the baking pan

  • 5.

    (this provides steam without making the marrows soggy)

  • 6.

    Cover tightly with aluminium foil

  • 7.

    Cook in oven at 200C degrees for forty five minutes

  • 8.

    Remove foil and cook further fifteen minutes

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 168kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 8g
  • Carbohydrate 16g
  • Sugar 6g
  • Sodium 155mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This is a wonderful entree on it's own or as an addition to a roast dinner
Cook's Tip: If you have trouble with the marrows standing upright in the baking dish you can slice a small amount off the bottom of the marrows or stand them in egg rings

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