I don’t think it can get any quicker and easier than this Baby Marrow and Ricotta Bake. In fact, it hardly requires much of a recipe. Simple, yet fresh and delicious ingredients layered, seasoned and baked to make a satisfying side dish or vegetarian main with some steamed couscous or bulgur.
The dukkah adds texture and spiced flavour while the ricotta adds some rich creaminess to the dish. It will go really well with a roast chicken but I prefer it as a vegetarian meal on its own. Serve it with couscous or bulgur wheat to soak up some of the tomato sauce. And to top it all off the colour of the dish is just fantastic. You could use a chilli infused olive oil for the final drizzle for some added flavour.
As always, the better the ingredients, the better the final result. So don’t skimp on the quality of the baby marrows, ricotta and especially the tinned tomatoes. Enjoy!
Baby Marrow and Ricotta Bake
Ingredients
- 800 g large baby marrows
- Baleia Extra Virgin Olive Oil for drizzling
- Salt and freshly ground black pepper
- 1 x 400g tin chopped tomatoes 2 tins for more sauce
- 200 g ricotta
- few tablespoons dukkah
Instructions
- Preheat oven to 200 degrees C
- Slice the baby marrows lengthwise in half and place cut side up in a roasting tray
- Drizzle with olive oil and season very well
- Spoon the chopped tomatoes on top and scatter the ricotta cheese over the tomatoes
- Bake for about 30 – 40 minutes until the courgettes are cooked through
- Drizzle with some more olive oil (can used an infused oil), sprinkle with dukkah and serve
Olive oil provided by Baleia Extra Virgin Olive Oil
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