Need an immune boost? Then try our lemon baby marrow noodles with garlic chilli prawns! lt will certainly do the trick! And it’s absolutely delicious.

SERVES 4 // COOK TIME 30 mins

INGREDIENTS
1 tbsp olive oil
2 cloves garlic, sliced
½ tsp chilli flakes
400 g prawns
½ cup cherry tomatoes
Zest and juice of 1 lemon
4 tbsp chopped parsley
Salt and black pepper
¼ cup white wine
350 g baby marrow noodles
Basil, to garnish

METHOD
1. Heat the olive oil in a large pan over medium heat. Sauté the garlic and chilli flakes for 1 minute, stirring constantly. Add the prawns, tomatoes and lemon zest, and cook until the prawns are pink on all sides.
2. Toss the chopped parsley through the prawn mixture, season, then transfer the prawns to a separate bowl using a slotted spoon.
3. Add white wine and lemon juice to the pan and increase the heat slightly. Scrape the garlic and cooked bits off the bottom of the pan and deglaze for 2 minutes. Add noodles and cook for 2 minutes.
4. Toss the prawns through the noodles and season again if needed. Serve with fresh basil.

Want another healthy recipe? Then try our Greek broccoli soup recipe!

The post Lemon baby marrow noodles with garlic chilli prawns appeared first on MyKitchen.

The zucchini obsession may have subsided, but this low-carb veg is still a versatile fave! Try this baby marrow fritter salad for nutritiously filling dish.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the baby marrow fritter salad
1 red onion
Vegetable oil, to coat and fry
Salt and black pepper
200 g baby marrows, grated
½ cup milk, warmed
2 tbsp xylitol
3 eggs
1 cup coconut flour
½ cup sunflower seeds, ground
½ cup pumpkin seeds, ground
2 tsp baking powder
1 cup walnuts, toasted
20 g rocket
For the dressing
⅓  cup olive oil
⅓  cup lemon juice
2 tbsp honey
2 tbsp chopped mint
2 tsp sunflower seeds, toasted
2 tsp pumpkin seeds, toasted

METHOD
For the baby marrow fritter salad
1. Preheat oven to 180ºC.
2. Cut the onion into petals. Toss with oil, salt and pepper. Arrange on a baking tray and roast for 25–30 minutes, until softened and starting to crisp.
3. Place grated baby marrow in a bowl with milk and cover. Steam for 3 minutes.
4. Place cooked baby marrow in a blender with the xylitol. Blend until smooth.
5. Add the eggs, one at a time, blending after each addition.
6. Combine the baby marrow mixture, coconut flour, ground seeds, baking powder and ½ tsp salt. Form into small fritters.
7. Heat oil in a pan over medium heat. Cook the fritters in batches for 2 minutes on each side, until golden. Allow to cool.
8. Toss all the salad ingredients together.
For the dressing
1. Whisk all the dressing ingredients together and drizzle over the salad.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

An oldie but a goodie, our zoodle and quinoa caprese salad jar is ideal for those healthy work lunches!

The post Baby marrow fritter salad with home made dressing appeared first on MyKitchen.

Bring something different to the dinner table with these baby marrow and feta phyllo parcels. They’re a crunchy, light snack everyone can enjoy.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
Olive oil
1 red onion, peeled and finely diced
3 cloves garlic, peeled and crushed
400 g baby marrows, grated
200 g feta, crumbled
Salt and pepper
Pinch nutmeg
500 g phyllo pastry
½ cup melted butter

METHOD
1. Preheat oven to 200°C and line a baking tray.
2. Heat a glug of olive oil in a pan over medium heat. Fry the onion, garlic and baby marrows for 5–8 minutes, until onions are translucent. Set aside to cool.
3. Add the feta and season with salt, pepper and nutmeg.
4. Cut each phyllo sheet into 4 strips (10 × 25 cm) and brush with a little butter. Place 1 tbsp filling on the corner of the strip and fold over into a triangle. Fold over and over, all the way down the strip. Repeat until all the filling has been used.
5. Lightly brush each parcel with butter and arrange on the baking tray. Bake for 15–20 minutes, or until golden brown and crisp.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen//HMimages.co.za

The post Baby marrow and feta phyllo parcels appeared first on MyKitchen.

If you’re looking for quick, affordable and healthy meal options then you should add these yummy brinjal and baby marrow roll-ups to the list!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
Olive oil
6 baby marrows, thinly sliced lengthways
2 brinjals, thinly sliced lengthways
4 cups chopped spinach
1 wheel feta
Salt and pepper
1 white onion, peeled and finely chopped
1 clove garlic, peeled and crushed
410 g tin chopped tomatoes
2 tbsp chopped origanum
½ tsp sugar

METHOD
1. Preheat oven to 180°C.
2. Heat a griddle pan. Brush the baby marrow and brinjal slices with oil and grill until charred, about 3 minutes a side.
3. Steam spinach for 5 minutes, until wilted. Mix with the feta and season.
4. Fry the onion for 5 minutes, until soft. Add the garlic and cook for 1 minute, then add tomatoes, origanum, sugar, and season. Cook for 15 minutes. If the sauce becomes too thick, add a splash of water.
5. To assemble, place a slice of brinjal on top of a slice of baby marrow. Place 2 tbsp spinach in the middle, and then roll up the slices. Repeat.
6. Spoon the tomato sauce into an ovenproof dish and carefully add the roll-ups.
7. Bake for 20 minutes.

Recipe & styling: Caro Alberts
Photography: Kendall-leigh Nash

The post Brinjal and baby marrow roll-ups appeared first on MyKitchen.

Not only do you get a nutritious fill with these yummy fish parcels with baby marrow, but you can cook the full meal in the microwave and have dinner ready in 15 minutes!

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
250 g hake
Zest and juice of 1 lemon
Olive oil, to drizzle
Handful origanum
½ tsp garlic powder
¼ cup flaked almonds, toasted
6 baby marrows, halved
1 tsp red wine vinegar
Handful basil, roughly chopped

METHOD
1. Cut a 20 × 10 cm heart shape from a piece of baking paper. Place the hake in the middle. Drizzle with lemon juice and oil, then sprinkle with origanum and garlic powder. Season.
2. Fold in the edges of the baking paper to make a parcel. Microwave on medium-high heat for 10 minutes.
3. Carefully open the parcel. Sprinkle flaked almonds and lemon zest over the hake.
4. Toss the baby marrows in oil and microwave for 5 minutes. Drizzle with the vinegar and garnish with basil.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto

The post Fish parcels with baby marrow appeared first on MyKitchen.

These baby marrow breakfast muffins are great brekkie options! You can make them at the beginning of the week and keep them in the freezer until you’re ready to have one.

MAKES 8 // COOKING TIME 50 min

INGREDIENTS
1 tsp vegetable oil
1 onion, finely chopped
5 baby marrows (3 grated, 2 sliced into ribbons)
1 cup buttermilk
100 g mozzarella, cubed
3 eggs, whisked
2 cups wholewheat flour
1 tsp bicarbonate of soda
Salt and pepper
Milk, to brush

METHOD
1. Preheat oven to 180°C and grease an eight-hole muffin tin.
2. Heat the oil in a pan and add the onion. Fry until golden, about 10 minutes.
3. In a bowl, mix the onion, grated baby marrow, buttermilk, mozzarella and eggs.
4. Fold in the flour, bicarb, salt and pepper.
5. Lay a ribbon of baby marrow at the base of each muffin hole, top with muffin mixture and lay another ribbon on top. Brush with milk.
6. Bake for 30 minutes, until golden. Remove from the oven and leave to cool in the muffin tin for 10 minutes.

Recipe & Styling: Chiara Turilli
Photography: Samantha Pinto

The post Baby marrow breakfast muffins appeared first on MyKitchen.