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Stuffed courgette flowers with basil dressing

By July 17, 2020

The courgette flower season may be very short, but it is worth trying this if you can get hold of some. I prefer to keep it fresh rather than the usual deep fried flowers. The pine nuts add a little bit of texture and the basil dressing just brings it all together.

4 courgette flowers (stamens removed)
1 200g ball mozzarella
2 tomatoes de-seeded and finely chopped
3 scallions finely chopped
5g fresh chives finely chopped
5g flat leaf parsley finely chopped
15g pine nuts, toasted and roughly chopped
Salt and pepper to taste

In a bowl mix all the ingredients together (except the courgette flowers)
Season to taste with the salt and pepper
Spoon the mixture into the courgette flowers gently, taking care not to split and twist the top of the flower to close

20g basil finely chopped
20ml olive oil
20ml white wine vinegar
2ml honey

Place all the ingredients in a jar, close the lid and shake until well combined
Pour over the courgette flower

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