Zucchini

First, is there a difference between a marrow and zucchini? The answer is no! It is exactly the same plant. The term zucchini is only use to describe the time when the marrow is picked. Marrows can become very large but is usually picked when they are about 15 cm in length. When they are picked at this stage, we refer to them as zucchini or baby marrow.

Zucchini is great in both a cooked meal or a salad. As I child I despised zucchini but as I grew up I grew to like them. I sometimes even pack it as a lunch for work.

I once saw a similar dish to the one I made for this post and then decided to make my own. I made it as a side dish to the lunch I had with my grandparents this past weekend. It was delicious and went well with the cooked chicken and other vegetables. It is easy and the prep time is about 30 minutes in total.

It is perfect to use as a vegetarian dish or could also be converted into a vegan dish by using vegan cheese or even a vegan white sauce (see my Veg n Pepper post for the recipe).

I hope you enjoy it and share it!

Recipe:

Ingredients:

400 g zucchini

2 tablespoons olive oil

Salt

Italian herbs

Course black pepper

Freshly cut parsley

20 g Parmesan cheese

Method:

1. Cut the tops off the zucchini and cut them in halves.

2. Place them in an oven dish and drizzle the olive oil over them.

3. Add the salt, Italian herbs, pepper and parsley.

4. Cover the zucchini with the Parmesan cheese.

5. Place in the oven at 160˚C for 15 to 20 minutes.

Notes:

• I placed it under the grill for another 5 minutes to give it a nice tan.

Download:

Zucchini.pdf

Download PDF • 100KB