Oh, but how I love baby marrows. Whether they are zucchini in your home, or sometimes not-so-baby marrows or courgettes, they are one of the most versatile vegetables I’ve discovered (you can view three of my favourite recipes here, here and here).
Quite mild in flavour, they take well to stronger additions – whether it’s pesto, a strong cheese or herbs – although, also quite delicious simply cooked with garlic and butter.
In this recipe, the courgettes-of-wonder are baked, akin to potato chips. Although, to be fair, I can’t remember the last time I’ve cooked potatoes. Not due to any carb-fear (if you’ve met me, you’d understand), but simply because they take so long to cook. After getting home from work, I don’t have the time or patience to prepare, cook or roast potatoes.
Enter the zucchini fries. Possibly even more delicious than their potato counterparts – hello cheese and breadcrumbs – they are also cooked to golden perfection in 20 minutes.
6 baby marrows (zucchini)
1/2 cup finely grated Parmesan cheese
1/2 cup fine breadcrumbs
1/2 cup flour
Preheat the oven to 180 degrees C. Trim the ends off the baby marrows and cut each marrow into quarters, lengthwise. Place the flour in one bowl, the eggs in another, and mix the cheese and breadcrumbs in a third. Dip each baby marrow strip into the flour, then into the egg, and finally into the breadcrumb / cheese mixture. Repeat with all baby marrow strips. Once all done, place on a baking rack in the oven. Bake for 15 – 20 minutes, or until golden and tender. Serve immediately.
To view more posts in the ‘healthy habits’ series, click here.
All ingredients provided by :