Cooking baby marrow can be quite a tricky process because over 95% of it is made up of water, which means that it can easily go mushy. We’re sharing three of the best ways to eat zoodles, plus some tips so you’ll never have soggy noodles again.
By Ulisha Moodley
Place a pan over medium-high heat and add in a little olive oil. Once the oil is heated, add some water (it should sizzle). Then add the baby marrow, and cook, tossing continuously, until they have some nice colour.
There are many perks to spiralising, one being that it turns raw veggies into healthier pasta! A quick and easy way to enjoy baby marrow noodles is to have them raw tossed in a warm pesto sauce.
#TIP: If you’re short on time, heat up your desired sauce and add the baby marrow noodles to the sauce. While the noodles sit in the heated sauce, they will begin to soften slightly but will still have that divine crunch you want. This is a good way to prepare them without the worry of having soggy noodles.
Nothing quite like some crisp, bite-sized baby marrow. Oven baking your boodles is a no fuss process that will give you some crispiness, but be careful of overcooking them.
#TIP: Use a casserole dish when you are roasting the baby marrow and bake them for 15 minutes or until tender.
Image: @inspiralized // Instagram