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.

Ingredients: 

• 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

Instructions: 

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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