The Best And Easiest Courgette Recipe
Update. Since I last reported on our family vegetable garden the seasonal glut of marrows we turned out this year has been weighing on me. They stare back at me through the kitchen window, and seem to triple in size overnight. So, the search for a recipe, or recipes to use these suckers up began. I found this one on BBC Food which combines the marrow with fresh herbs, parsley, mint, coriander and also rosemary. This sounded much tastier than the marrow wine recipe I also came across. I haven't yet been reduced to swapping a glass of my regular fine wine with a murky green vegetable wine concoction just to use up my garden produce. But perhaps marrow wine is actually quite good, has any brave soul out there tried it? I concluded that a nice sensible marrow recipe would do nicely this time around.
So far I have attempted the chorizo, pepper and couscous stuffed marrow, and the rosemary roasted marrow. I must say that the later is by far the preference of my family and myself. For me, it was the simple effort required to prepare this dish that won me over.
Simply peel, seed and cut the marrow into wedges. Then season with olive oil, rosemary, garlic, pepper, by placing all in a bowl and mixing. Lay the wedges on a roasting tray in the oven for 20-25 minutes at 180C. Cook until golden and meltingly tender. Finally, just remove the wedges from the oven and toss with grated Parmesan. Admittedly, this is becoming somewhat of a fun adventure.