Marinated Baby Marrow Courgette Zucchini Recipes

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MARINATED BABY MARROW (COURGETTE/ZUCCHINI)

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



Marinated Baby Marrow (Courgette/Zucchini) image

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

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

GRILLED GARLIC-MARINATED BABY ZUCCHINI

This is simple, easy and so delicious!--- use only small baby zucchini for this and trim edges, seasoned salt may be substituted for kosher salt if desired :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h6m

Yield 1 pound zucchini

Number Of Ingredients 5



Grilled Garlic-Marinated Baby Zucchini image

Steps:

  • In a blender blend oil with garlic cloves, 1/2 teaspoon kosher salt and black pepper.
  • Using a fork or a wooden skewer pierce holes all over the zucchini.
  • Place in a glass shallow dish (I use my 11 x 7-inch baking dish to marinate).
  • Pour the oil over all over the zucchini then turn with hands to coat.
  • Allow to stand for 1-2 hours at room temperature.
  • Heat grill to medium-high heat.
  • Grill zucchini until tender and golden in spots turning occasionally (this should take about 6-7 minutes).
  • Transfer to serving plate then sprinkle with a little kosher salt.
  • Delicious!

Nutrition Facts : Calories 1046.7, Fat 108.9, SaturatedFat 15.1, Sodium 922, Carbohydrate 19.6, Fiber 5.4, Sugar 8, Protein 6.3

1/2 cup olive oil
4 -5 whole fresh garlic cloves
1/2 teaspoon kosher salt (more for sprinkling)
1/4-1/2 teaspoon fresh ground black pepper (or to taste)
1 lb baby zucchini (ends trimmed and do not slice)

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