Stuffed courgette flowers

Stuffed courgette flowers

Total: 20 min. | Active:
vegetarian, lactose-free
Nutritional value / people: 213 kcal
, Fat: 8 g
, Carbohydrate: 25 g
, Protein: 9 g

Stuffed courgette flowers are incredibly easy to prepare and guarantee an impressive starter. The ricotta, beetroot and hummus filling not only catches the eye with its pretty pink colour, but it tastes fantastic too. The whisked egg makes the courgette flowers light and airy. We especially love the fresh lemon zest and the surprising crunch of pink pepper.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Courgette flowers

100 g ricotta
1 tbsp beetroot hummus
1 egg
¼ tsp pepper
a little pink peppercorn, ground
8 courgette flowers
a little olive oil

Fregola sarda

120 g fregola sarda (e.g. Fine Food)
salted water, boiling

To serve

a little pink peppercorn, ground
1 organic lemon, use a little grated zest
a little olive oil
some peppermint leaves
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One shallow baking dish, greased.

How it's done

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Courgette flowers

Combine the ricotta, with the hummus and egg, season. Fill the courgette flowers with the filling, place next to each other in the prepared tin. Drizzle with a little oil.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C.

Fregola sarda

Cook the pasta according to the package instructions until al dente, drain, cover and set aside.

To serve

Arrange the fregola sarda on a plate, top with the courgette flowers, garnish with pepper, lemon zest, oil and mint.

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