6 ways with baby marrows
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Whether you call them courgettes, zucchini or baby marrows, this versatile veggie hero adds flavour and crunch to salads and sides, plus makes a great carb swap-out. Here are 6 ways to enjoy them:
1. Marinated courgettes
In a large saucepan over a medium to high heat, bring vinegar and sugar to the boil. Add courgette ribbons and garlic cloves and simmer for 2 minutes. Remove the courgette ribbons; add olive oil and lemon zest to the marinating liquid. Divide the courgette evenly between sterilised jars and fill to two-thirds. Pour the marinade over the courgettes to fill the jars, seal and allow to cool. Chill for 2 to 3 days before serving.
2. Vegetarian curry
Grill yellow peppers until soft and scorched. Transfer to a bowl and cover with cling film then peel, remove the cores and seeds and cut into quarters. Heat a frying pan over a high heat until smoking. Add vegetable oil and courgettes and fry for 2 minutes, or until evenly browned. Add the peppers and Thai green curry paste and fry for 30 seconds. Pour in coconut milk, reduce the heat and simmer for 8 minutes. Season to taste, then ladle the curry over hot noodles and scatter with toasted cashew nuts.
3. Baby marrow spaghetti
Stir-fry mushrooms in olive oil until just cooked and still fleshy. Remove from the pan and set aside. Cook baby marrow spaghetti according to package instructions. Gently toss with the mushrooms and chopped ham. Season to taste and sprinkle with Parmesan before serving.
4. Courgette fries
Slice baby marrows into matchsticks and pat dry using kitchen paper. Toss in flour seasoned with cayenne pepper. Place on a baking tray and brush with oil. Bake in the oven until golden brown and crunchy. Serve with lime and coriander mayo.
5. Griddle pan salad
Toss baby marrows in olive oil and fry for 1 to 2 minutes in a griddle pan until charred. Season to taste. Arrange the baby marrows in a large bowl and scatter with mint, chilli and ricotta. Mix vanilla paste, honey and red wine vinegar and spoon the dressing over the salad to serve.
6. Baby marrow salad
Gently boil baby marrows until they are just tender, but still bright green. Blanch peas and broad beans in boiling water until they are bright green, then drain. Pour olive oil into a blender, add mint and parsley then blend at high speed. Slice the baby marrows diagonally and place on a serving platter. Add the peas, broad beans, sliced red onion and feta. Drizzle with the dressing and serve.