Ingredients

Method

• 1 kg large baby marrows
• 6 T olive oil
• sea salt and freshly ground black pepper, to taste
• 100 g Parmesan or mature Cheddar, shaved
• For the green herb salsa, mix:
• any mix of chives, mint and Italian
• 30 g parsley, finely chopped
• 6 T olive oil
• 1 t red wine vinegar
• 1 clove garlic, crushed
• honey, to taste
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 190°C. Use a vegetable peeler to peel off long ribbons from the marrows. Turn into a 23 cm ovenproof gratin dish or a 25 cm round cast-iron pan. Mix the marrows with 3–4 T olive oil and season lightly. Mix in the cheese, then spoon over the remaining olive oil.

2. Bake for 20 minutes or until the marrows are tender. Turn on the grill to lightly brown in patches. Serve warm with the herb salsa on the side.

Cook's note: Store leftover salsa in the fridge, coated with a film of oil and add to sandwiches.

Find more vegetarian recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira