This recipe for courgette flowers stuffed with ricotta in a tomato sauce makes for an easy laid-back vegetarian supper and can be ready in as little as 30 minutes. It’s a healthy, delicious way to enjoy courgette flowers which are prolific this time of year!
- 8–10 large courgette / zucchini flowers
- 250g ricotta*
- 50g parmesan
- 1 onion
- 1 tin tomatoes
- 5g parsley
- Salt & pepper to taste
- Olive oil
- 2 garlic cloves
- Start by finely dicing the onion. Add the onion to a large shallow pan with a dash of olive oil. Sauté until softened.
- Mince the garlic cloves and add to the onion. Cook for approximately 1-2 minutes.
- Add the tinned tomatoes to the pan, and then fill the tin two thirds full with water, swirling to remove any remaining tomato, and add this to the pan too. Leave to simmer for a minimum of 20 minutes or up to 2 hours**, topping up with water as it thickens, to avoid the sauce burning.
- To prepare the ricotta filling, add the ricotta to a bowl, along with the parsley and parmesan. Stir and season to taste with salt and a generous amount of pepper.
- While the sauce simmers, take the courgette flowers and remove the stamens, then fill each flower delicately. Tear one petal down to the base where the petal meets the stem, so the petals fan open. Then take a scoop of the seasoned ricotta and in the palm of your hand, roll it into a ball and place into the base of the flower. Fold the petals back together and wrap it shut. You can also use a piping bag if you have one, squeezing the filling in through the opening of the courgette flower. In this case you won’t need to tear the flower open.
- Repeat until all the flowers are filled with the ricotta mixture.
- Once the tomato sauce has reduced, blend until smooth.
- Nestle the stuffed courgette flowers into the sauce, then cover with a lid and simmer on low heat for 3-4 minutes until the filling is soft and the flowers have steamed through.
- Serve immediately alongside a nice green salad, and perhaps some crusty bread for mopping up the tomato sauce.
*This recipe works best with a nice creamy ricotta as opposed to the more dry crumbly variety. If you are only able to source the drier type, add a splash of cream to your ricotta filling to make the mixture pliable and easy to handle when stuffing the flowers.
*pro tip – Tomatoes sweeten as they simmer so the longer the better. Just keep an eye on the sauce to ensure it doesn’t stick to the bottom of the pan. Keep checking and adding water as necessary.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Mains
- Method: Fry
Keywords: courgette flowers, ricotta