Courgette, also called zucchini and marrow grow on the same plant but the marrow has been left on the plant longer.

Marrows are waterier in texture and less tasty than the younger, sweeter courgettes. As with courgettes they are equally great to stuff, can counter spicy food, or be served as a side dish or as vegetable spaghetti.

Today’s recipe is easy and combines both courgette and marrow thinly sliced which creates a nice colour and pattern. You’ll see that food is not only about flavour and the way a dish is presented is as important.

Also read our other vegetarian recipes.

Courgette and marrow au gratin

This recipe is easy and combines both courgette and marrow which creates a nice colour and pattern.

5 from 2 votes

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Prep Time 1

Cook Time 25

Total Time 1 25

Course Meat & Poultry, Vegetarian

Cuisine International

Servings people

Calories 33 kcal

EQUIPMENT (click pictures for details)

Mandoline slicer

Baking dish

Colander

Ingredients

1 pc courgette
1 pc marrow
1 pc chopped garlic clove
1-2 tbsp chopped parsley
2 tbsp grated Parmesan cheese
200 ml passata tomato sauce

Instructions

Wash and slice the courgette and marrow into 4-5mm slices, place in a bowl and sprinkle and toss with 1 tsp of salt. Keep aside for 15 minutes and allow for the water to come out and then pat them dry.
Sauté the dried slices in small batches together with the garlic, parsley and pepper over a medium heat.
Arrange the passata on the bottom of a baking dish and alternate the courgette and marrow slices before sprinkling with grated Parmesan cheese.
Bake in the oven at 180°C for 10-15 minutes until the cheese is golden brown.