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Zucchini Pops
Type of dish: Vegetarian

Some people can sell a fridge-freezer to an eskimo. If you can turn vegetables into sweets, the world is open to you. So with this recipe for baby courgette lollipops, you have a foot in the door everywhere. These babies are crunchy, fresh and soft with a tangy sweet glaze. Now with a new-friend guarantee.

Cooking time: 120 |

Preparation time: 15 |

Temperature: 220° indirect

What do you need?

- 8 baby courgettes - 2 organic lemons - 2 tbsp oregano - 1 tbsp dried chilli flakes - 2 tbsp honey - 4 tbsp olive oil - Freshly ground pepper

Preparation method

Remove the heads and bottoms of the courgettes and cut them into three equal parts. Grate only the yellow part of the lemon peel. Make a sticky marinade of the grater, lemon juice and all other ingredients. Soak the skewers in water if they are wooden. You can see why. Put the courgette pieces in a bowl and add half of the marinade. Save the other half for the dressing. Marinate, as crazy as it sounds, the baby pieces for at least 2 hours, longer is also good. Then thread each piece of baby courgette onto a skewer. Hot lolly Put the marinated skewers in order on the hot grill. Turn them regularly, you don't want a black lollipop. The courgette should still be al dente. Before serving, dip the courgette lollipops in the dressing again. Admit that you need this in your life!

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!