Courgettes (or zucchinis) seem to do well in my garden so I’m always in search of different recipes to use them during the summer glut. I love using the flowers as well – the bright yellow petals look so good with the green of the courgettes. I have tried a few different recipes for Stuffed Courgette Flowers, one that was boiled (Stuffed Zucchini Flowers) and another that was fried (Crispy Zucchini Flowers stuffed with Herbed Ricotta). This Stuffed Courgette Flowers recipe comes from Jamie Oliver’s Veg and the courgettes are baked nestled into a tasty rice mixture.
8 baby courgettes (zucchini), with flowers
4 sprigs fresh mint
150g fresh or frozen peas (or you could use broad beans)
100g ricotta cheese
50g cheddar cheese
1 lemon, zest and juice
400g cherry tomatoes
4 spring onions
1 fresh red chilli (optional but gives a great zing to the dish)
2 cloves garlic
2 tbsp olive oil
2 tbsp red wine vinegar
300g basmati rice
700ml boiling water
Put the mint leaves into a food processor with peas, ricotta and cheddar. Add lemon zest and juice with a pinch of black pepper. Blitz until smooth.
Carefully fill each courgette flower with the mixture, then press the petals back together to seal.
Halve the tomatoes, chop the spring onion, olives and garlic. De-seed and chop the red chilli. Put these all into a roasting dish and drizzle with the olive oil and vinegar. Season with pepper. Stir in the rice and boiling water. Place the pan on the hob and bring to the boil, stirring occasionally.
Carefully push the courgettes into the rice, and bake in an oven at 200C for 20 minutes until golden.