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Roasted Baby Marrow with Pumpkin and Cheese
3'
Not included in this recipe
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Pumpkin peeled and cut
600 grams Pumpkin peeled and cut
zucchinis
600 grams zucchinis
White Pepper
1/4 teaspoon White Pepper
dried oregano
1 pinch dried oregano
Olive oil
2 tablespoons Olive oil
Nuts, pine nuts, dried
1 tablespoon pine seeds, toasted
Crumbled white cheese
75 grams Crumbled white cheese
MAGGI® Vegetable Bouillon
2 cubes MAGGI® Vegetable Bouillon
Roasted Baby Marrow with Pumpkin and Cheese
Nutri value
| Carbohydrates | 10.72 g |
| Energy | 150.75 kcal |
| Fat | 10.53 g |
| Protein | 5.83 g |
| Fiber | 1.78 g |
| Sodium | 235.71 g |
| Sugar | 5.65 g |
Instructions
3 Steps
55'
Total
5'Preparation
55'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Place the pumpkin and baby marrow cubes on a roasting tray, then sprinkle with generous pinches of black pepper and oregano. Roast in a preheated oven at 150°C for around 50 mins.
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2 of 3
1'
Step 2
Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on medium heat with the oil. Roast the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI® Vegetable Bouillon.Cook them for 4 mins until the cheese starts to melt. Serve straight away with hot toasted bread.
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3 of 3
1'
Step 3
Serve.
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Roasted Baby Marrow with Pumpkin and Cheese
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