Stuffed Baby Marrow Boats

Serves 6
Prep Time: 15 minutes
Total Time: 40 minutes

1 packet baby marrows
3 tablespoons onion, chopped
½ cup celery, finely chopped
¼ cup water
¾ cup mushrooms, sliced
½ cup chicken broth or water
½ teaspoon thyme leaves, dried
½ teaspoon basil leaves, dried
⅛ teaspoon pepper
1 cup tomatoes, chopped
½ cup Kellogg's® All-Bran Hi-Fibre® cereal
4 teaspoons Parmesan cheese, grated

  1. Steam the whole baby marrows for 15 minutes or until crisp and tender. Cool slightly and slice lengthwise. Scoop out pulp leaving a 0.5 cm shell. Chop the pulp and set pulp and shells aside.
  2. In a 2-litre saucepan cook the onion and celery in water, over medium heat, stirring frequently until onions are tender. Stir in the mushrooms and baby marrow pulp. Cook for 2 minutes longer. Add broth, thyme, basil and pepper and heat until boiling. Remove from heat and stir in the tomatoes and Kellogg's® All-Bran Hi-Fibre® cereal. Fill baby marrow shells with hot mixture.
  3. Bake at 180°C for about 25 minutes or until thoroughly heated. Serve hot with parmesan cheese sprinkled over.
Average estimated nutritional content per serving
Energy 756 kJ
Protein 8 g
Carbohydrate 33 g
Fat 4 g
Fibre 8 g