Courgette Flowers Stuffed with Aromatic Herbs and Traditional "Extra Vecchio" Balsamic Vinegar of Modena PDO



Preparation time:

40 minutes

Difficulty level:



8 Courgette flowers, washed and with the central pistil removed
350 g Fresh ricotta cheese
Aromatic herbs to taste (chives, thyme, mint, basil)
Grated zest of 1 lemon
Extra virgin olive oil to taste
Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO

You liked this recipe? Share it

Share on facebook
Share on pinterest
Share on email


In a bowl, mix together the ricotta, 2 tablespoons of extra virgin olive oil, the finely chopped chives, thyme, 1 mint leaf and 2 finely chopped basil leaves. Add the grated lemon zest and a pinch of salt to the mixture.
Using a piping bag, delicately fill the flowers with the ricotta filling and place them on a previously greased baking tray.
Bake in a preheated oven at 180°C for 25 minutes, covering the pan with aluminium foil.
Serve with a few drops of Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO.