Call them zucchini or baby marrows – the result is the same. A versatile vegetable that is high in potassium, folic acid, Vitamin C and provitamin A. These little babies aid your digestive system, and help control cholesterol. What better way to give your health a quick boost?
4 chicken breast fillets
250g baby marrows, sliced
1 onion, chopped
1 tin of tomato puree
300 ml chicken stock
2 teaspoons of crushed garlic
Small handful of shredded basil
Rice or pasta to serve
Boil the chicken fillets, and shred with a fork. Set aside.
In a deep pan, heat some oil and saute the onion and garlic.
Add in the zucchini, stock and tomato puree.
Bring to the boil, then reduce heat and simmer for 25-30 minutes.
When the marrows are soft, and the sauce has thickened, stir the shredded chicken through
Stir the shredded basil through, and season to taste.
This is delicious over rice or mash, and is very satisfying over pasta. Omit the chicken if going for a vegetarian version.
To turn it into a pasta bake, simply undercook slightly your pasta (cavatapi or screwy noodles work well) as it will continue softening while baking. Mix altogether and top with grated cheese. Brown under the grill, and serve with a leafy salad.