Stuffed Courgette Flowers | A Delicate Summer Treat

Introduction: Elegant, Edible Flowers Filled with Flavour

Stuffed courgette flowers are one of the most elegant dishes you can make from the summer garden. These vibrant yellow blossoms are not just beautiful — they’re edible and absolutely delicious when filled with creamy, savoury stuffing. Whether baked or lightly fried, stuffed courgette flowers are a true seasonal delicacy and a brilliant way to use every part of the courgette plant.

Why You’ll Love Stuffed Courgette Flowers

• 🌼 Visually Stunning – A beautiful dish perfect for dinner parties or summer gatherings
• 🧀 Creamy and Crisp – A delicious contrast of textures
• 🌱 Seasonal and Fresh – Ideal for gardeners and summer cooking
• 🍽️ Versatile Fillings – From classic ricotta to bold Mediterranean flavours

What Are Courgette Flowers?

Courgette (zucchini) plants produce large yellow flowers — some male, some female. Both are edible, but male flowers (which grow on a long stem and don’t produce fruit) are typically used for stuffing as they can be picked without affecting the plant’s productivity.

Ingredients

For the Stuffing (Classic Ricotta Filling):

• 8–10 courgette flowers, fresh and intact
• 250g ricotta cheese
• 1 tbsp grated Parmesan
• 1 tbsp chopped fresh basil or mint
• Zest of ½ lemon
• Salt and black pepper to taste
• Optional: 1 egg yolk (for richness), or chopped sun-dried tomatoes

For Baking:

• Olive oil for drizzling
• Extra Parmesan for topping

For Frying (Optional Batter):

• 100g plain flour
• 150ml sparkling water (cold)
• Pinch of salt
• Oil for deep or shallow frying

How to Make Stuffed Courgette Flowers – Step-by-Step

Step 1: Prepare the Flowers

• Gently rinse the flowers and pat dry.
• Carefully open each flower and remove the stamen or pistil from the centre.
• Be delicate — the petals tear easily.

Step 2: Make the Filling

• Mix ricotta, Parmesan, herbs, lemon zest, and seasoning in a bowl.
• Spoon into a piping bag or use a teaspoon to gently fill each flower.
• Twist the tops of the petals slightly to close.

Method 1: Baked Stuffed Courgette Flowers

1. Preheat oven to 180°C (160°C fan).
2. Arrange the stuffed flowers in a baking dish.
3. Drizzle with olive oil and sprinkle with extra Parmesan.
4. Bake for 15–20 minutes until heated through and just golden.

Method 2: Fried Courgette Flowers in Batter

1. Whisk flour, sparkling water, and salt into a light batter.
2. Heat oil in a deep frying pan to 170–180°C.
3. Dip each stuffed flower into the batter, let excess drip off, and fry for 2–3 minutes per side.
4. Drain on kitchen paper and season lightly with salt.

Serving Suggestions

• Serve hot with a squeeze of lemon or a drizzle of honey
• Pair with a rocket salad and crusty bread for a light lunch
• Include in a summer antipasti platter with olives, tomatoes, and cured meats
• Dip into marinara, aioli, or tzatziki for extra flavour

Tips for Success

• Pick flowers early in the morning when they’re most open and fresh
• Handle gently — they bruise and tear easily
• Use cold batter and hot oil for the crispiest fried version
• Don’t overfill — a heaped teaspoon is usually enough

Filling Variations

• Goat’s cheese and thyme
• Feta and chopped olives
• Mozzarella and sun-dried tomato
• Lemon and mascarpone for a milder taste
• Add chopped anchovies or chilli flakes for a punchy twist

Storage

• Uncooked flowers: Use within 1 day — store in the fridge wrapped loosely in paper towel
• Stuffed (uncooked): Chill for up to 4 hours before cooking
• Cooked: Best served immediately, but leftovers can be refrigerated for 1 day and gently reheated

Conclusion

Stuffed courgette flowers are a showstopping seasonal dish that’s surprisingly simple to make. Whether you choose to bake them or fry them to a crisp golden finish, these delicate blossoms transform into flavour-packed bites that feel indulgent and light all at once. Ideal for summer entertaining or treating yourself to something special straight from the garden.