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
1 tablespoon olive oil, or as needed
20 courgette flowers
250g fresh ricotta cheese, well drained
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
Method Prep:15min › Cook:20min › Ready in:35min
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.
Remove stamens from courgette flowers; wash and dry the flowers.
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.
Bake in the preheated oven until browned, about 20 minutes.