Stuffed Marrows with Maltese Flavors

Ingredients

• 4 medium marrows (zucchinis) 4 medium marrows (zucchinis)
• 250g (9 oz) ground beef 250g (9 oz) ground beef
• 1/2 cup (100g) rice 1/2 cup (100g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon Maltese cheese, grated 1 tablespoon Maltese cheese, grated
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated: 5g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the marrows in half lengthwise and scoop out the seeds and flesh, leaving a hollow shell. Reserve the flesh for later use.
3. 3.
   In a large bowl, combine the ground beef, rice, chopped onion, minced garlic, tomato paste, grated Maltese cheese, parsley, oregano, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Heat olive oil in a pan over medium heat. Add the reserved marrow flesh and cook until softened.
5. 5.
   Add the cooked marrow flesh to the ground beef mixture and mix thoroughly.
6. 6.
   Stuff each marrow half with the filling mixture and place them in a baking dish.
7. 7.
   Pour the vegetable broth into the baking dish, ensuring it covers the bottom.
8. 8.
   Cover the dish with aluminum foil and bake for 45 minutes.
9. 9.
   Remove the foil and bake for an additional 15 minutes, or until the marrows are tender and the filling is golden brown.
10. 10.
    Serve hot and enjoy the flavors of Maltese cuisine!

Treat your ingredients with care...

• Marrows (zucchinis) — Choose medium-sized marrows that are firm and free from blemishes. Make sure to scoop out the seeds and flesh carefully to create a hollow shell for stuffing.

Tips & Tricks

• For a vegetarian version, replace the ground beef with cooked lentils or mushrooms.
• Add a squeeze of lemon juice over the stuffed marrows before serving to enhance the flavors.
• Serve the Stuffed Marrows with a dollop of Greek yogurt or tzatziki sauce for a refreshing twist.
• Experiment with different herbs and spices to customize the flavor profile of the filling.
• Leftover Stuffed Marrows can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Stuffed Marrows as a main course accompanied by a fresh salad and crusty bread. Garnish with a sprinkle of fresh parsley for an added touch of freshness.

Presentation advice

Arrange the Stuffed Marrows on a platter, ensuring they are evenly spaced and the filling is visible. Drizzle a little olive oil over the top and sprinkle with toasted breadcrumbs for an attractive presentation.