Stuffed courgette flowers with ricotta
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Average budget
Wash the courgettes, place them on kitchen roll.
In a bowl pour the ricotta, with olive oil, mint and chopped chives, adding a little cream. Stir until you get a smooth paste. Add the small diced courgette (very crunchy raw or pre-cooked if you prefer them less crunchy ...) Carefully open the courgette flowers one by one (they are very fragile) and stuff them with the mixture. Place them in an oven dish, arranging them in a staggered rows. Pour olive oil over and a little water in the bottom of the dish to prevent the flowers from drying out. Bake at 180/200 ° for 30/40 minutes.
Meanwhile, peel the tomatoes, and mix them with basil and 1 egg yolk. Cool and refrigerate. Serve hot with the tomato sauce ... enjoy!!
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