This week the Good Friends Good Food group is focusing on zucchini. I picked up Nigel Slater’s Tender * and stumbled on „marrow“. Blogging educates. Now I know that marrows are more mature courgettes, with a creamy flesh and mild taste. They are named courgette in Britain, Ireland, France, the Netherlands, Singapore, Malaysia and New Zealand or zucchini in North America, Australia, Czechia, Italy, Germany and Austria. Nigel Slater is a British food writer, journalist and broadcaster, I am German so I used both terms.
Baked courgettes/zucchini with minced meat
A delicious meal to Use up the annual courgette/zucchini glut from your garden.
Don’t miss the dishes from Donna, Ellen, Kayte, Margaret, Nancy and Peggy
Baked courgettes/zucchini with minced meat
Menge: 2 -3 servings
Delicious Nigel Slater recipe with courgettes/zucchini
Ingredients:
Courgettes or zucchini
- 750 grams young marrow or large courgettes, halved, fibre removed, cut into thick chunks
- 2 cloves garlic, crushed
- handfull mint leaves, coarsely chopped
- olive oil
- 1/2 lemon, the juice
minced meat
- 1 small handfull dill, coarsely chopped I used frozen
- 1 small bunch parsley, chopped
- 2 cloves garlic, peeled and chopped
- 2 small chillies, hot, deseeded, chopped
- olive oil
- 450 grams mixed minced meat
- 1 lime, zest grated and the juice
- salt
- black pepper, freshly ground
Instruction:
- Toss the courgettes with garlic, mint and a couple of generous glugs of olive oil and lemon juice into a roasting tin and set aside for about 1 hour.
- Set the oven to 180 °C/Gas 4/356 °F. Bake the courgettes or zucchini for 45 minutes until soft and tender.
- To cook the minced meat, get a cuple of tablespoons of olive oil smoking hot in a shallow pan, then add the meat. Don’t turn or stir it until the underside has had a chance to colour and crisp. Turn to brown the other side. Add dill, parsley, garlic and chilli. Let the mixture cook over high heat, till all is fragrant, sizzling and golden. Season generouslw with salt and black pepper, then stir in in the lime juice and zest.
- Serve with the baked courgettes.
total time: 2 hours
preparation time: 15 minutes
cooking time: 45 minutes
|
*=Affiliate-Link zu Amazon
This looks very tasty, and like a very good use for zucchini. Zucchini and mint are in abundant supply here right now. It’s funny you should write about „marrow“ as my grandmother always called zucchini and summer squash „marrows“ and I haven’t thought about that since she passed away. Now I know why she called them that, I thought it was just one of those things she did that no one else did…I love learning something new like this cooking with others,
As I said, in German we only have the word zucchini, I learnd about marrows with this post. Exciting
Ulrike, this is the first time I have heard of marrow or courgettes! Just zucchini here. Looks like a delicious meal for you. I love to mix the squash with meat! Very interesting blog post and always something learned.
Peggy, in Europe you learn British English at school and I am a huge fan of the British accent. So I am used to zucchini and courgettes.
Pingback: GFGF: Zucchini | Tea and Scones
Ulrike, this looks wonderful. I haven’t heard the word marrow since forever.
I never heard it before, in Britain there a lot of recipes for them
Ulrike, your dish has such an interesting blend of flavors. I bet it is delicious! I am a bit confused about the mixed minced meat though. Would it be like a combination of ground beef and pork for example?
You are right, Donna. It’s a standardized mixture of ground pork and beef, 30 % fat maximum, about 45 % to 55 % pork, mostly only 45 % pork
https://www.deepl.com/translator#en/de/mixed%20minced%20meat%20
Liebe Ulrike, den Begriff marrow kannte ich bislang auch nicht, bzw. wofür er steht. Danke für die Erläuterung. Minze und Zucchini ist ein tolles Match, aber die Kräuter sind die Krönung. Dill und Minze hätte ich wohl nie miteinander kombiniert. Why not?
LG Peggy
Pingback: Good Friends Good Food - kuechenlatein.com