3 – 5 Baby Marrows, sliced into strips using veggie peeler
125g fat free cottage cheese – add garlic salt, parsley, Woolies Chimichurri spice mix (optional)
125g tomato and onion mix (I used my home made marinara sauce – tomatoes, onion, olive oil, Italian herbs, salt, black pepper)
Make ‘ravioli’ by placing 2 baby marrow strips, overlapping like in the photo to form a cross.
Put spoonful of cottage cheese mix in the middle:
And fold close like this, to form little baby marrow ‘parcels’
Pack in ovenproof dish:
And cover with tomato and onion sauce:
Bake in pre-heated oven at 180C for about 30 – 40 minutes.
Serve with a salad and/or garlic bread!
Makes 1 very generous portion!
100g butternut slices
about 200g home made marinara sauce (tomato, onion, veggie stock, Italian Herbs)
125g fat free cottage cheese mixed with parsley and a little bit of crushed garlic (if preferred)
50g zucchini ribbons
Layer all the ingredients in an ovenproof dish. The order I did it: first butternut, then marinara sauce, then cottage cheese mixture, zucchini ribbons, topped with more marinara sauce, seasoned with Italian Herb seasoning.
Bake at 160C for 40 min – test if butternut is soft.
Serve with garlic toast – low calorie bread spread with extra light margarine and a bit of crushed garlic and parsley. Toast in the oven, under the grill until toast is crispy and butter mix melted.