Best Marinated Baby Marrow Courgettezucchini Recipes

MARINATED ZUCCHINI SALAD

Marinated zucchini salad image

Easy spicy marinated zucchini salad with toasted pine nuts and feta cheese is a delicious side dish perfect for summer meals.

Provided by Alida Ryder

Time 40m

Number Of Ingredients 9

Ingredients

500 g (1lb) zucchini (baby marrow/courgette) (thinly sliced )
1 cup feta cheese (cubed)
½ cup pine nuts (toasted)
1-2 red chillies (finely chopped)
¼ cup olive oil
¼ cup fresh lemon juice
1-2 garlic cloves (crushed (depending on how strong the cloves are))
1 tsp salt
½ tsp black pepper

Steps:

Thinly slice zucchini and add to a large bowl.
Mix all the marinade ingredients and pour over the zucchini.
Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.

Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MARINATED ZUCCHINI

Marinated Zucchini image

This marinated zucchini is very easy to make and tastes refreshing.

Provided by zolotce

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound zucchini
½ cup vegetable oil
3 tablespoons white vinegar
2 tablespoons honey
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh basil, or to taste
3 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Slice zucchini with a vegetable peeler and place in a bowl.
Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g

MARINATED BABY MARROW (COURGETTE/ZUCCHINI)

Marinated Baby Marrow (Courgette/Zucchini) image

Make and share this Marinated Baby Marrow (Courgette/Zucchini) recipe from Food.com.

Provided by Bokenpop aka Mad

Categories Vegetable

Time 9m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 medium baby marrows
1/2 cup lemon juice
1/3 cup olive oil
1/2 teaspoon salt
4 garlic cloves, crushed

Steps:

Mix lemon juice; olive oil; salt and garlic together and place in an airtight container.
Slice baby marrow in half lengthwise.
Boil for 4 minutes and remove from water promptly and dunk into marinade.
Seal container and refrigerate until cold.

Nutrition Facts : Calories 171.1, Fat 18, SaturatedFat 2.5, Sodium 291.9, Carbohydrate 3.6, Fiber 0.2, Sugar 0.8, Protein 0.3

TOMATO, AUBERGINE AND COURGETTE GRATIN

Tomato, Aubergine and Courgette Gratin image

Make and share this Tomato, Aubergine and Courgette Gratin recipe from Food.com.

Provided by Luschka

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

15 ml olive oil
1 sliced onion
225 g mushrooms, sliced
2 garlic cloves, finely chopped
4 medium tomatoes, chopped
2 1/2 ml dried marjoram
1 1/4 ml dried thyme
salt and pepper
2 courgettes
2 small aubergines
55 g fresh breadcrumbs
75 ml parmesan cheese, grated

Steps:

In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.