Home
Recipes
Carb Conscious

Prawns and

Fire-and-ice oysters

15 minutes

Chicken recipes

Pan-grilled smashed chicken fillets with green herb sauce

4 minutes

Soup recipes

Gazpacho

Vegan recipes

Peri-peri sauce

5 minutes

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Salad recipes

Prickly pear and pomegranate salad

Seafood recipes

Crispy-skinned salmon

5 minutes

Citrus recipes

Lemony roasted baby marrows

25–30 minutes

Lemony roasted baby marrows

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25–30 minutes

Ingredients

8-10 baby marrows
2 T olive oil
Juice and zest of 1 lemon
1 T roughly chopped fresh thyme

Method

Preheat the oven to 180°C.

Rinse and dry baby marrows, then arrange in a small ovenproof dish.

Drizzle with olive oil, season to taste and sprinkle with the grated zest and juice of 1 lemon and chopped thyme.

Bake for 25–30 minutes, or until cooked through. Serve hot.

Discover more baby marrow recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Fire-and-ice oysters

Pan-grilled smashed chicken fillets with green herb sauce

Gazpacho

Peri-peri sauce

Beetroot-and-hazelnut salad

Prickly pear and pomegranate salad

Crispy-skinned salmon

Lemony roasted baby marrows

Lemony roasted baby marrows

Ingredients

Method