Stuffed courgettes en fleur

The beauty of a simple dish. Courgettes en fleur stuffed with ricotta and basil. All ingredients from the local farmers market. Happy cooking!


Serves: 2


  • 8 courgette flowers

  • 200g ricotta cheese

  • 1 tbsp extra virgin olive oil

  • 1 small bunch of basil, chopped

  • Sea salt & black pepper



Preheat oven to 180C

1- Prepare the flowers: Gently reach out to the center of each flower and pinch out the stamen and discard. Hold the flowers in your hand and rince lightly under cold running water. Place flowers on a clean towel to drain excess water.

3- Make the filling: In a small bowl, mix ricotta cheese, olive oil, basil and seasoning.

4- Gently open up each flower and place a spoonful of filling inside. Close the flower, twisting the ends of the petals to seal. Dispose the flowers in your roasting tray.

5- Cook the stuffed flowers for about 15 minutes and serve immediately.

Camille AubertComment