Courgette flowers in the oven with ricotta and anchovies

fiori di zucca al forno con ricotta

Difficulty:Very easy  Time: Quick

INGREDIENTS (x 5 persons):

  • - 10 big courgettes flowers
  • - 200 g ricotta cheese
  • - 3 tablespoons of grated Parmesan
  • - 3 tablespoons of plain breadcrumbs
  • - extra-virgin olive oil
  • - black pepper
  • - 3 anchovies, in oil


  • 1. Before you start, warm up the oven at 160°C.
  • 2. Wash the courgette flowers under running water, making sure not to break them – they are fragile! Discard the central pistil of each flower and place it to drain in a colander.
  • 3. In the meanwhile, mix the ricotta cheese with the Parmesan in a deep bowl and add some black pepper. Cut the anchovies in small pieces.
  • 4. Take one flower at a time and fill it with a little piece of anchovy and 2-3 teaspoons of ricotta mix.
  • 5. Then close the stuffed flower with you hands by putting together the flower petals tips. Place the flowers on an oiled baking tray.
  • 6. When finished with all the flowers, spread on top of them some breadcrumbs with a sprinkle of parmesan and a drizzle of olive oil.
  • fiorizuccForno3*
  • 7. Cook the flowers in the oven for about 10 minutes. Switch the oven to ‘grill’ and make them take some colour, which takes a few extra minutes. Eat them warm.


  • This recipe is a lighter version of a traditional Roman starter. The dish is  done by using mozzarella cheese instead of ricotta. It also uses ‘pastella’ (a kind of flour-basted mix) to fry. Different but delicious anyway!