Do you need a fancy starter in a flash, or just fancy something yummy and cheesy to snack on? Baby marrows, sun-dried tomatoes and ricotta are a combination you won’t want to miss.
SERVES 4 // COOKING TIME 30 min
8 baby marrows, halved lengthwise, seeds scooped out
150g sun-dried tomatoes, chopped
2 cloves garlic, peeled and crushed
2 tbsp chopped parsley, plus extra to garnish
¼ cup olive oil
Salt and black pepper
1. Preheat oven to 180°C. Arrange the baby marrows on a baking tray lined with baking paper.
2. Mix the ricotta, tomatoes, garlic and parsley. Season. Fill the hollowed-out baby marrows with the mixture, pressing it in lightly. Drizzle with oil and season.
3. Roast for 15–20 minutes, until cooked through and golden brown on top. Serve garnished with parsley.