Stuffed Courgette Flowers

Delicate and seasonal, stuffed courgette flowers are a true summer treat.

Their light, crisp texture pairs beautifully with creamy Westcombe Ricotta Cheese filling. The courgette flowers turn soft and golden in the oven, with a delicate sweetness that shines through. The roasting proccess brings out their natural flavors and makes them lighter, perfect for a warm evening starter or a garden lunch.

Enjoy this dish with some grilled fish from The Fish Shed and a glass of our Sparkling Pebblebed Wine!

Difficulty:

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

Related Tags

Seasonality

Ingredients

A Bunch of Darts Courgette Flowers
400g Westcombe Ricotta Cheese
1 tbsp Chia Seeds
1 tbsp water
1 tbsp Olive Oil
15g Chives
15g Basil
Garlic Clove
Salt & Pepper

Method

Preheat oven to 180°C.
In a bowl mix together chia seeds and water and leave to the side.
Gently remove the stamen out of the centre pf the courgette flower and discard. Wash the flowers under cold running water
In a separate bowl, mix together ricotta cheese, olive oil, chives, basil, garlic and seasoning. Add the chia seeds and water and mix together.
Open up each flower and fill with the ricotta mix. Close the stuffed flower and twist the ends of the petal to seal.
Place the stuffed flowers onto a roasting tray and cook for around 15 minutes.