Reflecting on humble beginnings in my quest to improve on my health status through food, and comparing my shaking beginnings in chip making from low-carb veggies, see here, this make was a proud one! The versatility of preparing Summer squash aka Courgettes aka Baby marrow and Zuchinni is motivating in healthy eating, and they are filling too. Prepared with just the right amount of healthy fats and flavouring, they are no match on their carb-dense counterparts.
The recipes that follow are another two of the many ways to prepare these. I have had loads of success with baby marrow, including the Cheesy baby marrow chips, Baby marrow ribbon spagetti or zoodles , noodles with a creamy Avocado and Basil sauce and my personal favourites, Creamy Chicken and Mushroom Pasta and the ever popular weight-loss favourite Chicken Zoodle soup
There are many other recipes, featuring baby marrow, which typically demonstrates that they are indeed versatile and aide a low-carb lifestyle.
Fortunate to have purchased a few large and full baby marrow, instead of the smaller versions, at a local fresh produce market, these were perfect in slices to make chips.
Baby Marrow / Courgette / Zuchinni Chips
Slice the baby marrow into chip lengths, size and thickness as desired . Using home made chilli-flavoured extra virgin olive oil to coat, sprinkle chilli-powder, garlic powder, onion powder, and paprika and combined well. Oven baked this time at 190 degrees, celsius for about 20 minutes, produced crispy chips, which I then salted, which served as the side veggie to my Bacon-Tuna burger, between grilled butternut “buns” and complemented it amazingly well!
Your favourite spice flavouring, along with plain extra virgin olive oil or melted coconut oil will work well too. This is a quick and easy no fuss preparation while your main meal cooks. According to Wikipedia, baby marrow is a particularly low calorie vegetable (15 calories per 100g), contains useful amounts of folate, potassium and vitamin A. Snacking on these chips is a guilt-free treat!
Baby Marrow / Courgette /Zuchinni with Curried Minced Lamb
I used 200g of minced lamb in this recipe, sauteed half an onion, thinly sliced with half a teaspoon of cumin seeds and one teaspoon of freshly ground garlic and ginger, half to one teaspoon masala which is optional, and two fresh, sliced green chillies. Once the onion mix is soft and translucent, add in the mince and mix well, after 2-3 minutes, add in the roughly chopped or diced baby marrow (one medium sized), season with Himalayan or Sea salt to taste, and cook until done. If you prefer, omit the masala and sprinkle about half a teaspoon of Garam (hot) masala over the cooked dish. Garnish with fresh coriander and serve.