Recipe: Baby marrow canapés

Recipe: Baby marrow canapés

These baby marrow canapés are ideal served as a starter or with drinks instead of canapes. They can also be eaten as a main course with a salad or as a side dish with a main meal.


  • 12 mini zucchini, scooped out
  • 200 g ricotta
  • 1 egg
  • A handful of flat leaf parsley, chopped, remove stalks
  • A pinch of nutmeg
  • Finely grated zest of 1/4 lemon
  • Sea salt and freshly ground pepper


  1. Immerse the scooped out zucchini in boiling water and leave for 5 minutes.
  2. Mash the ricotta with a fork.
  3. Add the egg, parsley, nutmeg, lemon zest, sea salt and freshly ground pepper. Mix until it is well-combined.
  4. Place the mixture into a piping bag, no nozzle needed. Pipe the mixture into the cavity.
  5. Place in an ovenproof dish covered with baking paper. Drizzle with olive oil.
  6. Roast in a hot oven preheated 200 C for 15 minutes.

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