In South Africa, courgettes are referred to as Baby Marrows, in America they are known as Zucchini. Whatever you call them, they taste amazing and are packed with health benefits. Include a helping of baby marrow with tomato and onion with your next roast dinner.
Baby marrows are high in fibre, low in fat and rich in antioxidents, making them the ideal veggie for dieters.
How to prepare Baby Marrows with tomato and onion
There are so many ways to prepare baby marrows, but my favourite is to braise them with a mixture of tomato and onion. The sweetness of the tomato and onion perfectly complements the delicate flavour of the baby marrow.
Just chop the tomato and onion into a rough dice and allow to simmer gently until most of the moisture has evapourated.
Then add the baby marrow and cook for a few minutes more until the marrow has softened. Don’t allow it to overcook or the marrow will become mushy. Season with salt and pepper to taste
Recipe – Baby Marrows with tomato and onion
Baby Marrows with tomato and onion
- 400 g baby marrows chopped into chunks
- 1 large onion diced
- 2 medium tomatoes diced
- Salt and pepper to taste
- Chop the tomato and onion into 1cm chunks
- Fry gently in a little olive oil until the onion is translucent and the tomatoes become ‘pulpy’. Let simmer uncovered until the water has almost evaporated
- Chop the baby marrow into bite-sized pieces and add to the tomato and onion mix.
- Season with salt and pepper
- Cover and allow to steam gently until the baby marrow is ‘al-dente’. Do not allow to overcook or the baby marrow will become mushy.
If you enjoyed this recipe, perhaps you’d like to try some of my other vegetable recipes:
- Boere-boontjies – delicious mashed green beans with potato and onion
- Ham and cheese stuffed mushrooms – the ideal starter for a barbeque
- Crustless Vegetable Quiche – a quick and easy lunch