Serves: 3-4 , Prep Time: 10min , Cooking Time: 20min

You Will Need:

  • 4 Large Baby Marrows
  • 2 Pieces Chicken breasts, cut into strips
  • 1/2 Onion Roughly finely Chopped
  • 1/2 Red Bell Pepper finely chopped
  • A handful Broccoli 🥦, roughly chopped
  • 2 Black Mushrooms, Sliced (you can use 4 button mushroom)
  • 2 Cloves Garlic , minced
  • 1 1/2 Cups Grated Cheddar Cheese
  • I Tbs Dried Origanum
  • 2 Tbs  fresh Coriander chopped
  • Ina Paarmans’ Rosemary & Olive Spice ( you can use veggie spice or any spice of your choice)
  • Olive Oil for sautéing
  • Salt & Pepper to taste.

Ps: You can use any vegetables of your choice for the filling!!

For The Chicken Strips:

  • Chicken strips cut into strips
  • 1 Tbs Peri Peri
  • 2 Tbs Chicken Spice
  • 1 Tbs Origanum
  • 2 Cloves Garlic Minced
  • Salt & Pepper to taste
  • Olive Oil for shallow  frying.


  • Pre-heat the oven to degrees Celsius.
  • Wash the Baby marrows thoroughly, cut them longitudinally into two equal halves . Scoop out the seeded part – don’t discard. (Chop this and use it with your other vegetables).
  • In a skillet heat oil and sauté onions, red pepper until soft. Add garlic and the remaining vegetables except for the mushrooms.
  • Season with origanum, Rosemary &Olive spice, salt and pepper
  • After a minute or so add the mushrooms
  • Toss around and set aside.

Chicken Strips:

  • In a separate pan or skillet, heat oil, add chicken strips and stir.
  • When they start getting white all around, add garlic then season with chicken spice, peri-peri spice & origanum. Let this cook on low heat for about 3minutes or until the chicken is done.
  • Now transfer all the vegetables into this pan that has cooked chicken, sprinkle fresh coriander and toss around.
  • Your filling is now ready.


  • Spray a flat baking tray with cooking spray or use butter.
  • Lay the baby marrows on the tray  (facing up)
  • Scoop the filling into each marrow boat.
  • Sprinkle cheddar cheese on top and bake for 8minutes.

Serve as is😋