Tender Baby Marrows with a Crispy Parmesan Crust

A new way with zucchinis, that takes only 2 minutes to prepare and are quick to cook! This is definitely one of the best ways to enjoy baby marrows. Baby marrows are topped with a parmesan crust, drizzled with a bit of olive oil, and roasted until crisp and tender.

This is the perfect side for any dish, to impress your guests with these delicious snacks, or for a roast. These crispy baby marrows are also great for kids who are not a big fan of baby marrow but need their greens.




  • Side Dish
  • Snacks
  • Vegetarian


  • Mediterranean

Cooking Methods

  • Roasting



Prep Time

10 minutes

Cooking Time

2 minutes


  • 375ml (1 ½ cup) freshly-grated Parmesan cheese
  • 125ml (½ cup) bread crumbs
  • 15ml (1 Tbsp) dried oregano
  • 15ml (1 Tbsp) dried thyme
  • Freshly-ground salt and black pepper, to taste
  • 45ml (3 Tbsp) Food Lover’s Signature
  • extra virgin olive oil
  • 6 baby marrows, halved lengthwise
  • 30ml (2 Tbsp) fresh flat-leaf parsley, chopped


  • Crème fraîche


  1. Preheat the oven to 180°C.
  2. In a small bowl, combine the Parmesan, bread crumbs, oregano, thyme, salt and pepper.
  3. Line a baking sheet with non-stick baking paper and arrange the baby marrow halves on the tray. Drizzle them with olive oil and sprinkle with the Parmesan mixture.
  4. Place onto the oven rack and bake until tender (about 15 minutes).
  5. Grill for a further 2 to 3 minutes or until crisp and golden brown.
  6. Serve immediately, topped with a dollop of crème fraîche.
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