Stuffed Finn's Fleurs with Ricotta & Lemon

Serves: 4 persons
Time: 25 minutes
Difficulty: Easy

Ingredients

• 12 fresh courgette fleurs (Finn’s Fleur)

• 250g ricotta

• Zest of 1 lemon

• 40g Parmesan (finely grated)

• Handful fresh basil (finely chopped)

• Salt & pepper

• Olive oil

Preparation

1. Prepare the flowers
   Gently open each courgette fleur and carefully remove the pistil inside. Try not to tear the petals — they are delicate.

2. Make the filling
   In a bowl, mix the ricotta with lemon zest, Parmesan, basil, salt and pepper until smooth and creamy.

3. Fill the flowers
   Use a spoon or piping bag to fill each flower. Don’t overfill — keep it light so they stay elegant.

4. Close & cook
   Twist the top of the petals slightly to seal them.

   • For a soft result: bake 10–12 minutes at 180°C

   • For more flavour: lightly pan-fry in olive oil until golden

5. Serve
   Drizzle with a bit of olive oil and extra Parmesan.

Tips for best result

• Use the flowers as fresh as possible for the best texture

• Don’t overcook — they should stay soft and slightly creamy inside

• Perfect as a starter or shared dish