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RICOTTA stuffed COURGETTE FLOWERS

Ingredients (serves 2)

  • 6 baby courgettes with flower
  • 100g fresh ricotta cheese
  • Lemon juice & zest
  • Olive oil
  • Sea salt

Preparation

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.

Share under good company!



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