Baked courgette flowers stuffed with ricotta

    35 min

    Courgette flowers are only in season for a short time, so make sure you try them the Italian way- stuffed with ricotta, Parmesan and mint.

    36 people made this

    Serves: 20 

    • 1 tablespoon olive oil, or as needed
    • 20 courgette flowers
    • 250g fresh ricotta cheese, well drained
    • 1 egg
    • 2 tablespoons grated Parmesan cheese
    • 1 teaspoon ground nutmeg
    • 4 leaves fresh mint, sliced, or more to taste
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment and drizzle a little bit of olive oil on the paper.
    2. Remove stamens from courgette flowers; wash and dry the flowers.
    3. Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each courgette flower and pinch the ends closed. Place on the prepared baking tray.
    4. Bake in the preheated oven until browned, about 20 minutes.

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