Preheat oven to 180°C. Place the baby marrow into a colander and drain, weighed down with a plate for 20 minutes. Now dry extremely well with paper towel and place in a large mixing bowl. Add the self-raising flour and toss lightly to mix.
Beat together the eggs, olive oil and herbs and add to the baby marrow mixture. Mix well then add the cheese. Season well with salt and pepper and pour the mixture into a large well-greased ovenproof dish.
Arrange the cherry tomato halves on top and bake for 40 – 50 minutes until cooked through.
Note: For a variation, use well drained, cooked and chopped spinach instead of the bay marrow, and add garlic and ground nutmeg to taste.
Reprinted with permission of Anne Myers
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