We have been growing courgettes for 7 years. They are prolific and we hardly keep up with them; they often end up as giants. We have always wanted to cook with the flowers but until today we haven’t. There was a recipe in the Observer which suggested you could bake rather than deep fry the flowers. This was enough to make the difference. Today we picked three flowers two female and one male. We stuffed them with ricotta, pesto and Parmesan, dipped them in egg and breadcrumbs and then baked them for 20 minutes
Stuffed Courgette Flowers ( Flores de Calabacín )