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.

All you need to do is slice some large baby marrows (also known as courgettes or zucchini), season them well and drizzle with some good extra virgin olive oil. Spoon a tin or two (if you want more sauce) chopped tomatoes on top and scatter some ricotta cheese over. Pop it in a hot oven and bake for about 40 minutes until the baby marrows are cooked through. Another drizzle of olive oil (an infused one if you have) and a sprinkle of dukkah and it is ready.

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!

I hope you enjoy this recipe for Baby Marrow and Ricotta Bake and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed. My pottery shop, Sul Clay, is live and ready for you to explore. What started as a weekend pottery hobby, born from my search for beautiful props for my photography work, has grown into a second career. When I’m not behind the camera, I’m in the pottery studio making. I’d love for you to browse my latest collection, featuring striking vessels, elegant candle holders, playful floral-inspired petal plates, and dinner sets inspired by the local landscape. Shipping is available within the UAE, and international shipping can be arranged.

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Baby Marrow and Ricotta Bake

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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