If you’re a gardener or allotmenteer you’ll know that right now the courgettes are going crazy and it’s easy to run out of ways to serve them. You’ll also know how pretty the flowers are in the veg patch but maybe you’ve not taken the next step of cooking them. If you haven’t, I urge you to give them a go. And if you already eat them regularly then here’s another recipe to add to your repertoire!
Stuffed Courgette Flowers
- 8 small courgettes with flowers attached
- 1 tub ricotta
- About 10 mint leaves, chopped finely
- About 10 big basil leaves, chopped finely
- Zest of a lemon
- Small garlic clove, crushed
- 25gr Parmesan, grated
- Salt and pepper
- Extra Virgin Olive Oil to drizzle
- Handful of breadcrumbs, Panko or homemade
- Clean out the courgette flowers gently – there are probably little bugs in there! Rinse them and place on kitchen towel to dry.
- Make the stuffing by stirring all of the herbs, garlic and zest into the ricotta. Add the grated parmesan.
- Season the stuffing and carefully fill the courgette flowers, twisting the ends to seal.
- Arrange in an oven proof dish, and season the courgettes.
- Drizzle with olive oil and scatter over the breadcrumbs – I literally grabbed half a white crust and blitzed it in the coffee grinder I use for spices!
- Bake at 190c (180c fan) for about 25 mins until tender & slightly golden.
- Enjoy on their own or with grilled meats or fish. Serve 4 as a side dish or 2 as a light lunch or supper with bread.