Stuffed Courgette Flowers

I can kick myself that only now, towards the end of the season, I have come across this fantastic easy way to do stuffed baby marrow flowers. Most other recipes suggest dipping them in batter and deep-frying. Here they are simply oven baked, far less fattening and a real ‘wow’ vegetable dish prepared in no time at all.


  • 12-14 courgette flowers
  • 100 g goats cheese rolled in black pepper (Fairview makes one)
  • ½ cup (125 ml) ricotta or chunky cottage cheese
  • 1 egg
  • 2 T (30 ml) finely snipped chives
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • olive oil

Adjust oven shelf to middle position. Preheat the oven to 180°C. Brush a medium, ovenproof dish with olive oil. Rinse the flowers very carefully in a bowl of water (a running tap will damage them).

Mash the cheeses, egg, chives and Green Onion Seasoning together. Stuff the flowers (no need to take out the stamens) with a heaped teaspoon of cheese mixture. Fold over the petals and lay them in the prepared dish. Drizzle with olive oil and bake for 20 minutes.

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