Ingredients (serves 2)
- 6 baby courgettes with flower
- 100g fresh ricotta cheese
- Lemon juice & zest
- Olive oil
- Sea salt
1. Wash the courgettes & dry them carefully.
2. In a bowl, mix the ricotta with black pepper, olive oil & lemon zest and 1/2 the lemon juice.
3. Cut the courgettes lengthwise. Place in a baking tin. Drizzle with olive oil. Spice up with black pepper.
4. Bake for ca. 20 min at 180°C until the flowers are golden and roasted.
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