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Marrow Provencale

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Courtesy of a friend of 40+ years! Lots of nutrients in this summer harvest recipe!  Vitamins and minerals, protein, carbohydrates, fibre and anti-oxidants.

Ingredients for 3 people



1 average sized marrow peeled, and cut into chunks (or a couple of unpeeled overgrown courgettes!)
1 chopped red pepper
3-4 large tomatoes cut into large chunks
1 large onion chopped
1 clove garlic crushed
1 finely chopped green chilli if liked
Himalayan or Celtic salt and ground black pepper
150g grated cheese (I like Cheddar but use another if you prefer)
50g butter or 2 tablespoons olive oil
Herbs of your choice if liked, preferably fresh



Melt the butter in a large frying pan (that has a lid). Fry the onion, pepper, chilli if wanted and garlic for five minutes.

Add the tomatoes, marrow or squash and herbs. Mix for a minute or two to coat in butter/oil. Put the lid on the pan and turn the heat to low. Cook until all the vegetables are soft, 20 – 30 minutes.

Remove the lid and stir in the cheese with some salt and pepper to taste. Serve in bowls with some gorgeous bread to mop up the juices.


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