A vexed question. This one was so overgrown it qualified as a marrow. We’d already done the standard stuffed marrow with half of it, and still had enough left for another meal. A bit of googling turned up something called “savoury marrow bake” at AllRecipes. I glanced at it half-heartedly and then realised it wasn’t stuffed marrow but a kind of frittata/crustless quiche for which we had all the ingredients. So we took the idea and ran with it, changing quantities to make a lighter, more slimmer-friendly dish. Of course you could add or substitute other veg if you wanted.
We were very pleasantly surprised by the result. The flour and baking powder give it a smooth yet light texture quite different from frittata. You can eat it warm or cold; we had it with a tomato sauce, but chilli jam would be excellent too. Good picnic or buffet fare, cut into small squares. Or use it as a side dish with anything that has a sauce. Definitely a keeper. Now I just need to think of a name for it.
30 g plain flour
1 tbsp baking powder
1 tsp salt
50 g grated Parmesan or other strong cheese
2 tbsp chopped fresh herbs (we used basil and some dried thyme)
50 ml olive oil
1 onion, chopped
450 g grated marrow, squeezed dry
Preheat the oven to 180C. Combine the flour, baking powder, salt, cheese, and herbs in a bowl. In a separate bowl, beat the eggs, oil, and onion, then fold into the dry ingredients till just combined. Fold in the marrow.
Grease a tin or baking dish large enough to make a layer of the mixture about 2 cm deep (we used a 20-cm cake tin). Bake for 30-35 minutes until set and lightly coloured on top. Allow to cool slightly and cut into wedges or squares.