This is a new dish to me. I found this on the 'Net:
Preparation
Marrows are an acquired taste, more watery and bland than young, sweet courgettes, but they're a wonderful blank canvas for spiced or strongly flavoured foods. Add marrows to curries to soak up and amplify the flavours of the spices, or stuff them with marinated meat, pungent cheese or hot chorizo. Alternatively, pickle your glut of marrows in vinegar with a selection of crunchy vegetables and serve with cheese as a snack, or as a side dish with cooked ham or curries.
...and the best method for optimum flavor and texture? I prefer saute, roast or steam (in that order) It would help if I knew whether or not they are in the squash family?
Preparation
Marrows are an acquired taste, more watery and bland than young, sweet courgettes, but they're a wonderful blank canvas for spiced or strongly flavoured foods. Add marrows to curries to soak up and amplify the flavours of the spices, or stuff them with marinated meat, pungent cheese or hot chorizo. Alternatively, pickle your glut of marrows in vinegar with a selection of crunchy vegetables and serve with cheese as a snack, or as a side dish with cooked ham or curries.