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Cream-baked Baby Marrows

adapted from Fresh Living Magazine

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Ingredients

  • 600g Baby Marrows or Courgettes

  • 250ml Cream

  • 1 Tbsp Cornflour

  • 0.5 cup White Wine

  • 2 cloves of Garlic, minced

  • 0.5 cup Parmesan, grated (plus extra for sprinkling)

  • Salt & Pepper to taste

Method

  1. Score marrow skins length-ways and arrange in a single layer in an oven-proof dish

  2. Whisk the cornflour into 2 tablespoons of the cream

  3. Add the rest of the cream, wine, garlic and parmesan and mix well

  4. Season

  5. Pour over marrows

  6. Sprinkle extra Parmesan to taste

  7. Bake at 200°C for 20 to 30 minutes until golden

Notes

©2025, but feel free to use any of these if you invite us to the tasting!

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