Roasted Baby Marrow with Pumpkin and Cheese

Name: Roasted Baby Marrow with Pumpkin and Cheese
Prep time: 20 min
Cook time: 55 min
Total time: 75 Minutes
Yield: 6 servings

With

20 minutes

55minutes

6 people

Economical

Ingredients 8 items

600 g pumpkin, peeled and diced
600 g baby zucchini, cut into cubes
Pinch of ground black pepper to taste
Pinch of dried oregano
2 tablespoons olive oil
1 tablespoon pine seeds
75 g fresh cheese
2 cubes MAGGI Vegetable Stock

How to prepare

Place the pumpkin and baby marrow cubes in a roasting tray; sprinkle them with generous pinches of black pepper and oregano. Roast in a preheated oven at 150 °C for around 50 minutes.
Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on a medium heat with the oil. Put the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI Vegetable Stock. Cook them for 4 minutes until the cheese starts to melt. Serve straight away with hot toasted bread.

It's a yummy, nutritious and a low calorie dish that you can serve as a side dish or a light dinner! Why is it low in fat and calories? Because healthy cooking methods and ingredients are used to prepare it! The result: Only 126 calories/serving!

What are the combined benefits of baby marrow and pumpkin?

Baby marrow and zucchini, these healthy nutrient-rich vegetables provide very good amounts of vitamins A and C, as well as fiber!