A marrow is a type of fruit used as a vegetable, the mature fruit of certain Cucurbita pepo cultivars). The immature fruit of the same or similar cultivars is called a courgette or zucchini. Marrows are large, fibrous, and somewhat tough, but they have a creamy flesh, edible skin and seeds, and a mild flavor. They are a type of squash, closely related to zucchini, that gets its name from the spongy interior of the fruit. Marrows are commonly cultivated in the British Isles, and the term "marrow" for the plant and for the fruit is current there, especially for the striped, thicker-skinned cultivar). However, both in North America and in Britain, thinner-skinned immature marrows have gained popularity due to their tender skin and distinct flavor).

In a culinary context, marrows are treated as a vegetable and are usually cooked and presented as a savory dish or accompaniment). They are a blank canvas and work well with strong flavors such as citrus, chili, garlic, bacon, spices, and robust herbs such as rosemary and thyme. Marrows can be stuffed and covered with cheese, mashed into savory dishes, grated into cakes, or turned into chutney to serve alongside cheeseboards, ham, or curry.

To grow marrows, they require full sun and moisture-retaining soil. They can be sown inside or started directly in the ground outdoors in early summer. If started outside, the seeds should be planted on their side about an inch deep in moist soil, with two or three seeds in each hole. If more than one germinates, only keep the strongest one. Marrows should be sown around three feet apart and covered with netting or cloth for two weeks. If started inside, the plants should be placed outside in the daytime and brought in at night for a week to help them acclimatize. The next week, they should be left outside all day and night in their pots before finally being planted in a sunny spot in the yard. Marrows need consistently moist soil, and in the heat of summer, they may even need to be watered every day.