37+ Easy & Quick Keto Baby Marrow Recipes to Try toToday

If you’re on a keto journey, you’ve probably discovered the magic of low-carb vegetables like baby marrow (also known as zucchini or courgette).

This versatile vegetable is a keto superstar, offering a mild flavor, low carbohydrate content, and endless possibilities for creative cooking.

Whether you’re looking for hearty main courses, satisfying sides, or quick snacks, baby marrow can do it all.

In this blog, we’ve rounded up 37+ irresistible keto baby marrow recipes to inspire your cooking.

From comforting casseroles and creamy soups to crispy chips and zesty salads, these recipes prove that baby marrow can be anything but boring.

Perfect for those on a ketogenic diet or anyone looking to eat healthier, these dishes are flavorful, easy to prepare, and guaranteed to satisfy your cravings while keeping your carb count low.

37+ Easy & Quick Keto Baby Marrow Recipes to Try Today

With its mild flavor and incredible versatility, baby marrow is a keto kitchen essential.

These 37+ keto baby marrow recipes showcase the best ways to enjoy this humble vegetable while sticking to your low-carb goals.

From creamy casseroles to crunchy snacks, these recipes prove that eating keto doesn’t have to be boring or repetitive.

Whether you’re meal prepping for the week, whipping up a quick snack, or impressing guests with a flavorful keto dish, baby marrow is here to make your cooking easier and more exciting.

So, grab some baby marrows, pick your favorite recipe from the list, and start creating delicious keto meals that nourish your body and satisfy your taste buds!

Keto Garlic and Herb Baby Marrow Stir Fry

This savory keto dish combines baby marrow with garlic and fresh herbs, creating a low-carb yet flavorful side that pairs well with any protein. With the added richness of butter and a dash of lemon, this dish brings out the best in zucchini-like baby marrow while keeping your carb count low.

Ingredients:

• 4 baby marrows (zucchini)
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Parmesan cheese (optional)

Instructions:

1. Wash and slice the baby marrows into thin rounds or half-moons.
2. Heat the butter and olive oil in a large pan over medium heat.
3. Add the minced garlic and cook for about 1-2 minutes, until fragrant.
4. Add the baby marrow slices to the pan, stirring occasionally.
5. Once the marrows soften (about 4-5 minutes), sprinkle with fresh thyme, rosemary, salt, and pepper.
6. Cook for an additional 2-3 minutes, allowing the herbs to blend with the vegetables.
7. Add lemon juice and toss everything together.
8. Optionally, sprinkle some Parmesan cheese for extra richness and flavor.

This dish is a fantastic choice for anyone following a keto diet, providing a fresh, herb-infused side without a high carb content. It works well as a light lunch or an accompaniment to grilled meats, and it offers plenty of flavors from the garlic, herbs, and lemon. With the richness of butter and the option of adding Parmesan, it becomes a truly satisfying experience.

Keto Baby Marrow and Bacon Skewers

For those who enjoy a smoky, crispy contrast with the softness of baby marrow, these bacon-wrapped baby marrow skewers are the ultimate keto-friendly appetizer. The crispiness of bacon complements the tenderness of the marrow, making every bite irresistible while keeping the carbs low.

Ingredients:

• 6 baby marrows
• 8 slices of bacon
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your grill or oven to medium-high heat.
2. Wash the baby marrows and slice them into 1-inch chunks.
3. Wrap each piece of baby marrow with a slice of bacon, securing it with toothpicks or skewers.
4. Brush with olive oil and sprinkle with smoked paprika, salt, and pepper.
5. Place the skewers on the grill or in the oven, cooking for about 15-20 minutes, turning occasionally, until the bacon is crispy and golden brown.
6. Once cooked, remove the skewers from the heat and sprinkle with fresh parsley, if desired.

These bacon-wrapped baby marrow skewers are not only keto-friendly but also a hit at any gathering. The savory bacon creates a delightful contrast to the soft, almost creamy texture of the baby marrow, making them an indulgent treat while staying within keto guidelines. The smoky flavor enhances the marrows’ subtle sweetness, making them a perfect party snack or a side dish to grilled meats.

Keto Baby Marrow Noodles with Creamy Avocado Pesto

This keto-friendly version of pasta uses thinly sliced baby marrows to create a noodle-like texture that pairs beautifully with a creamy avocado pesto. It’s the perfect light but filling meal that is high in healthy fats and low in carbs.

Ingredients:

• 4 baby marrows
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
• 1/4 cup Parmesan cheese (optional)

Instructions:

1. Using a spiralizer or a sharp knife, slice the baby marrows into thin noodles.
2. For the pesto, blend the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor until smooth.
3. In a skillet, heat a little olive oil and sauté the baby marrow noodles for 2-3 minutes until slightly softened but still al dente.
4. Toss the cooked noodles with the creamy avocado pesto sauce, ensuring each strand is coated evenly.
5. Top with Parmesan cheese if desired and serve immediately.

This dish is an incredibly satisfying and flavorful option for a keto dinner. The creamy avocado pesto is a rich source of healthy fats, while the baby marrow noodles provide a satisfying texture without the carbs found in traditional pasta. It’s an ideal meal for anyone looking to enjoy the essence of pasta dishes on a keto diet without compromising on taste or texture. Whether served as a light main dish or a refreshing side, it offers a delightful contrast of flavors and nutrients.

Keto Baby Marrow Frittata

A simple yet delicious dish, the keto baby marrow frittata is perfect for breakfast, brunch, or even dinner. Packed with protein from eggs and healthy fats from cheese, this frittata incorporates the mild, delicate flavor of baby marrow for a nutritious and low-carb meal.

Ingredients:

• 4 baby marrows, thinly sliced
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup grated cheese (cheddar, mozzarella, or a mix)
• 1 small onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat and sauté the onions for about 2-3 minutes until softened.
3. Add the baby marrow slices and cook for another 5-7 minutes until they soften and release their moisture.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Pour the egg mixture into the skillet over the cooked vegetables, ensuring the baby marrow is evenly distributed.
6. Sprinkle the grated cheese over the top and transfer the skillet to the oven.
7. Bake for 15-20 minutes, or until the eggs are set and the top is golden brown.
8. Garnish with fresh parsley before serving.

This keto frittata is a great way to incorporate more vegetables into your diet while still keeping it low-carb. The combination of creamy eggs, flavorful cheese, and tender baby marrow makes this dish indulgent, yet nourishing. It’s the perfect solution for a quick, easy meal that’s filling and satisfying. You can enjoy it hot or cold, making it a versatile option for any meal of the day.

Keto Baby Marrow and Chicken Casserole

This keto casserole combines tender chicken with baby marrow in a creamy, cheese-laden sauce. It’s a hearty, comforting dish that’s perfect for those following a low-carb lifestyle, and it’s packed with flavor from the savory ingredients.

Ingredients:

• 2 chicken breasts, diced
• 4 baby marrows, sliced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt, pepper, garlic powder, and onion powder, then cook the chicken until browned and cooked through, about 7-8 minutes.
3. Add the sliced baby marrows to the skillet and cook for another 5 minutes, allowing the marrows to soften.
4. In a separate bowl, whisk together the heavy cream and chicken broth. Pour this mixture over the chicken and baby marrows in the skillet, stirring to combine.
5. Sprinkle the mozzarella and Parmesan cheese over the top and stir until the cheese starts to melt.
6. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the top is golden and bubbling.
7. Garnish with fresh thyme before serving.

This keto chicken and baby marrow casserole is an incredibly satisfying dish. The creamy sauce brings all the flavors together, while the mozzarella and Parmesan provide a rich, cheesy crust. It’s a perfect make-ahead meal that can be enjoyed for lunch or dinner, and it works wonderfully as a one-pan meal when you need something comforting and low-carb.

Keto Baby Marrow and Shrimp Salad

A light and refreshing salad with a bold, zesty flavor, this keto baby marrow and shrimp salad is a perfect summer dish or a healthy, low-carb meal any time of year. The combination of crunchy marrows and succulent shrimp, tossed in a tangy dressing, makes for a flavorful and satisfying meal.

Ingredients:

• 6 baby marrows, thinly sliced
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp fresh dill, chopped
• Salt and pepper to taste
• 1 tbsp capers (optional)
• 2 cups mixed salad greens (arugula, spinach, etc.)
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until they are pink and cooked through. Remove from heat and set aside.
2. In a large bowl, combine the sliced baby marrows, salad greens, and cooked shrimp.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, dill, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Optionally, sprinkle with crumbled feta and capers for added flavor.

This keto shrimp and baby marrow salad is a light and refreshing option, with all the right elements: protein from shrimp, fresh greens, and the crunchy texture of baby marrows. The tangy lemon dressing enhances the flavors while keeping the dish low-carb and full of healthy fats. It’s perfect as a main dish on a warm day or as a refreshing side. The addition of feta and capers brings a Mediterranean flair, making it a unique and satisfying meal.

Keto Baby Marrow and Sausage Skillet

This one-pan keto dish combines the bold flavors of sausage with the lightness of baby marrow, creating a satisfying meal that’s full of flavor and low in carbs. It’s easy to prepare and perfect for busy nights when you need a quick, hearty meal.

Ingredients:

• 4 baby marrows, sliced into rounds
• 2 sausages (preferably keto-friendly, such as chicken or pork)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Remove the sausage casing and crumble the sausage into the skillet. Cook for about 5-7 minutes, breaking up the meat as it cooks.
3. Add the chopped onion and garlic to the skillet, cooking for another 2-3 minutes until softened.
4. Add the sliced baby marrows, smoked paprika, chili flakes (if using), salt, and pepper. Stir well and cook for an additional 7-10 minutes, until the marrows are tender.
5. Once everything is cooked through and combined, garnish with fresh parsley and serve hot.

This keto sausage and baby marrow skillet is a satisfying and flavorful dish that’s both filling and nutritious. The sausage provides rich protein and fat, while the baby marrows offer a refreshing, slightly crunchy texture that balances out the heaviness of the meat. It’s a great weeknight dinner, requiring only one pan and minimal prep time, making it perfect for a busy day when you still want a flavorful, low-carb meal.

Keto Baby Marrow and Pesto Stuffed Chicken Breasts

This keto-friendly stuffed chicken breast dish takes advantage of the mild flavor of baby marrow and pairs it with a rich, herby pesto filling. The result is a perfectly cooked chicken breast that’s juicy on the inside and packed with flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 baby marrows, finely grated
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup grated mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Use a sharp knife to carefully cut a pocket into each chicken breast, being sure not to slice all the way through.
3. In a bowl, mix the grated baby marrows, pesto, and mozzarella cheese together.
4. Stuff each chicken breast with the pesto mixture and secure with toothpicks if necessary.
5. Heat olive oil in a skillet over medium-high heat and sear each chicken breast for about 2-3 minutes per side until golden brown.
6. Transfer the chicken breasts to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
7. Remove from the oven, garnish with fresh basil if desired, and serve hot.

These keto baby marrow and pesto stuffed chicken breasts are a perfect combination of savory and fresh. The pesto adds a creamy, herby flavor that complements the mild baby marrow, while the chicken remains juicy and tender. This dish is great for a special dinner or when you want to impress guests with a low-carb, flavorful meal that’s still simple to prepare.

Keto Baby Marrow and Mushroom Soup

This creamy keto soup is the ultimate comfort food, blending the delicate flavor of baby marrows with earthy mushrooms in a rich, creamy broth. It’s a perfect warming dish for chilly evenings and makes a great lunch or dinner option.

Ingredients:

• 4 baby marrows, sliced
• 1 cup mushrooms, sliced (such as button or cremini)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Heat olive oil and butter in a large pot over medium heat.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
3. Add the mushrooms and baby marrows, cooking for 5-7 minutes until they begin to soften.
4. Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for about 10 minutes, allowing the vegetables to fully soften.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.
6. Stir in the heavy cream and season with salt and pepper to taste. Cook for another 2-3 minutes.
7. Serve the soup hot, garnished with fresh thyme.

This keto baby marrow and mushroom soup is a creamy, rich dish that feels indulgent yet fits perfectly into a low-carb diet. The combination of baby marrows and mushrooms provides a delicious, earthy base, while the heavy cream adds a velvety texture. It’s a filling, nutritious option for a cozy dinner or a light lunch, and the soup can be stored in the fridge for a couple of days, making it a great make-ahead meal.

Keto Baby Marrow and Beef Stir-Fry

This keto-friendly stir-fry combines the tender crunch of baby marrows with flavorful beef in a savory sauce that’s low in carbs but rich in flavor. It’s a quick, one-pan meal perfect for anyone looking for a satisfying and nutritious dish on the go.

Ingredients:

• 4 baby marrows, thinly sliced
• 1 lb beef sirloin or flank steak, thinly sliced
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 small red bell pepper, sliced
• 1 tsp fresh ginger, grated
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the beef slices to the skillet and stir-fry for 3-4 minutes until browned. Remove the beef from the pan and set aside.
3. In the same pan, add the sesame oil, garlic, ginger, and chili flakes (if using). Stir-fry for 1-2 minutes until fragrant.
4. Add the sliced baby marrows and bell pepper to the pan, and stir-fry for 4-5 minutes until they begin to soften but are still crisp.
5. Return the beef to the pan and pour in the soy sauce and oyster sauce. Stir well to coat the beef and vegetables in the sauce. Cook for another 2-3 minutes.
6. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

This keto beef and baby marrow stir-fry is a flavorful, quick dish that packs a punch with its savory sauce and tender beef. The baby marrows maintain a crisp texture that pairs well with the rich, meaty beef and the umami sauce. It’s a great meal for busy evenings, offering high protein and healthy fats while keeping your carb intake low. Plus, it’s customizable to your preferred spice level, making it a versatile recipe for anyone following the keto diet.

Keto Baby Marrow and Eggplant Gratin

This keto-friendly gratin is an indulgent, cheesy dish that combines the mild flavor of baby marrows and eggplant, topped with a rich, golden crust of melted cheese. It’s a comforting, low-carb alternative to traditional potato gratins and makes a great side or light main dish.

Ingredients:

• 4 baby marrows, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp fresh thyme
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat butter in a pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream, salt, pepper, and fresh thyme to the pan, stirring until combined. Bring to a simmer for 3-5 minutes, allowing the cream to thicken slightly.
4. In a greased baking dish, layer the sliced baby marrows and eggplant. Pour the creamy sauce over the vegetables, ensuring they are well-coated.
5. Top with the grated Parmesan cheese and shredded mozzarella cheese.
6. Bake for 25-30 minutes, or until the vegetables are tender and the cheese is golden and bubbling.
7. Garnish with fresh basil and serve hot.

This keto baby marrow and eggplant gratin is a comforting, rich dish that feels indulgent but is completely low in carbs. The creamy sauce and melty cheese create a luscious, velvety texture that pairs beautifully with the tender marrows and eggplant. It’s a great side dish to accompany your favorite keto meats or as a standalone meal. The combination of Parmesan and mozzarella gives it that classic gratin texture, while the thyme adds an aromatic depth to the flavor.

Keto Baby Marrow and Avocado Salad

A refreshing, light salad perfect for hot days, this keto baby marrow and avocado salad combines creamy avocado with crunchy baby marrows, all dressed in a tangy lemon dressing. It’s a healthy, low-carb option packed with healthy fats and fresh flavors.

Ingredients:

• 4 baby marrows, thinly sliced
• 1 ripe avocado, cubed
• 1/4 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the sliced baby marrows, cubed avocado, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Garnish with fresh cilantro and serve immediately.

This keto baby marrow and avocado salad is a fresh, satisfying meal or side dish. The creamy avocado pairs beautifully with the crisp baby marrows, while the lemon dressing adds a bright, zesty flavor. It’s a perfect light lunch or a side to your keto dinners, offering a good balance of healthy fats, fiber, and vitamins. This salad is also quick to prepare and can be enjoyed as a refreshing dish year-round.

Keto Baby Marrow and Ricotta Stuffed Peppers

These keto-friendly stuffed peppers are filled with a savory mixture of baby marrows and ricotta cheese, creating a flavorful and satisfying low-carb meal. The peppers are baked to perfection, offering a delicious and filling dish that fits within your keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 4 baby marrows, finely grated
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Parmesan cheese for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the grated baby marrows to the skillet and cook for 4-5 minutes until soft and most of the moisture has evaporated. Season with salt, pepper, and oregano.
4. Remove from heat and let the mixture cool for a few minutes before adding the ricotta cheese, mozzarella, and chopped parsley. Stir until well combined.
5. Stuff each bell pepper with the mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
7. Optional: Top with Parmesan cheese and bake for an additional 5-7 minutes, until the cheese is golden and bubbly.
8. Garnish with additional parsley before serving.

These keto baby marrow and ricotta stuffed peppers offer a delightful balance of flavors, with the creamy ricotta filling complementing the sweetness of the bell peppers and the tender baby marrow. It’s an excellent low-carb dish that works well as a main course or side, perfect for meal prepping or serving at dinner parties. The baked peppers are both comforting and flavorful, and the extra Parmesan topping adds an indulgent touch.

Keto Baby Marrow and Salmon Bake

This keto baby marrow and salmon bake is an easy, one-pan meal that combines the rich, buttery taste of salmon with the mild, refreshing flavor of baby marrows. Baked in a flavorful, creamy sauce, it’s a satisfying, low-carb dinner that’s perfect for busy evenings.

Ingredients:

• 4 baby marrows, sliced into rounds
• 2 salmon fillets
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Lay the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil and lemon juice over the salmon, and season with garlic powder, salt, and pepper.
4. Arrange the sliced baby marrows around the salmon fillets.
5. In a small bowl, mix the heavy cream and grated Parmesan cheese. Pour this mixture over the baby marrows and salmon.
6. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the baby marrows are tender.
7. Garnish with fresh dill and serve immediately.

This keto baby marrow and salmon bake is a flavorful, easy-to-make dish that’s rich in healthy fats and proteins. The cream and Parmesan sauce adds a luxurious touch, while the lemon juice and dill provide a refreshing burst of flavor. It’s a perfect meal for a quick weeknight dinner or a more refined occasion, offering the satisfying richness of salmon paired with the delicate texture of baby marrows.

Keto Baby Marrow and Zucchini Fritters

These keto-friendly fritters are a great way to enjoy baby marrows and zucchini in a crispy, golden form. Made with a combination of grated marrows and zucchini, these fritters are gluten-free and low-carb, perfect for a savory snack or side dish.

Ingredients:

• 2 baby marrows, grated
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the grated baby marrows and zucchini. Use a clean towel or cheesecloth to squeeze out any excess moisture.
2. Add the almond flour, eggs, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix everything together until well combined.
3. Heat olive oil in a frying pan over medium heat.
4. Scoop spoonfuls of the mixture into the pan, pressing them down gently to form fritters.
5. Fry the fritters for 3-4 minutes per side, or until golden brown and crispy.
6. Remove from the pan and drain on paper towels to remove excess oil. Serve hot.

These keto baby marrow and zucchini fritters are the perfect combination of crispy and tender, with a savory flavor that’s perfect for pairing with your favorite dipping sauce or enjoying on their own. They’re great as a snack, appetizer, or side dish, and they provide a healthy, low-carb alternative to traditional fritters. The Parmesan adds a nice umami depth, while the almond flour keeps them light and gluten-free.

Keto Baby Marrow Lasagna

This keto-friendly lasagna replaces traditional pasta sheets with tender, thinly sliced baby marrows, layered with a rich meat sauce and creamy cheese. It’s a hearty, low-carb version of a classic comfort dish that doesn’t skimp on flavor.

Ingredients:

• 4 large baby marrows, sliced lengthwise into thin strips
• 1 lb ground beef
• 1 cup marinara sauce (sugar-free)
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
3. Add the ground beef to the skillet and cook until browned. Stir in the marinara sauce, basil, oregano, salt, and pepper. Let it simmer for 5-7 minutes.
4. Lightly salt the baby marrow slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
5. In a greased baking dish, layer the baby marrow slices, followed by the meat sauce, ricotta cheese, and shredded mozzarella. Repeat until all ingredients are used, ending with a layer of mozzarella and Parmesan on top.
6. Bake for 25-30 minutes, or until the cheese is golden and bubbling.
7. Allow the lasagna to cool for 5 minutes before serving.

This keto baby marrow lasagna is a delicious and satisfying meal that hits all the right notes of a traditional lasagna while keeping the carb count low. The baby marrow slices absorb the rich flavors of the meat sauce and cheese, creating a tender, flavorful bite. It’s a perfect meal for a family dinner or meal prep, as it reheats beautifully.

Keto Baby Marrow and Spinach Frittata

This quick and easy keto frittata is packed with the nutritious goodness of baby marrows and spinach, bound together by creamy, cheesy eggs. It’s perfect for breakfast, brunch, or even a light dinner, offering a healthy and satisfying low-carb meal.

Ingredients:

• 4 baby marrows, grated
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the grated baby marrows and spinach, cooking for 3-4 minutes until wilted.
3. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper. Stir in the shredded cheddar cheese.
4. Pour the egg mixture over the vegetables in the skillet, spreading it evenly.
5. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the oven.
6. Bake for 12-15 minutes, or until the frittata is fully set and golden on top.
7. Garnish with fresh chives before slicing and serving.

This keto baby marrow and spinach frittata is a versatile and nutritious dish that’s packed with protein and healthy fats. The combination of tender baby marrows, earthy spinach, and creamy eggs makes for a flavorful, filling meal. It’s perfect for meal prep or as a centerpiece for a weekend brunch.

Keto Baby Marrow and Cheese Chips

These crispy, cheesy chips made from baby marrows are the ultimate keto-friendly snack or appetizer. With their satisfying crunch and savory flavor, they’re perfect for dipping or enjoying on their own.

Ingredients:

• 2 large baby marrows, thinly sliced
• 1 cup shredded Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the thinly sliced baby marrows on the baking sheet in a single layer. Lightly spray them with olive oil.
3. In a small bowl, mix the Parmesan cheese, garlic powder, paprika, salt, and pepper.
4. Sprinkle the cheese mixture generously over each baby marrow slice.
5. Bake for 10-12 minutes, or until the chips are golden and crispy.
6. Allow the chips to cool slightly on the baking sheet before serving.

These keto baby marrow and cheese chips are an addictive snack that’s perfect for satisfying your crunchy cravings without breaking your carb limits. The combination of the crispy Parmesan and the tender baby marrow creates a flavorful chip that pairs beautifully with dips like guacamole or sour cream. They’re quick to make and an excellent alternative to store-bought snacks.

Note: More recipes are coming soon!