Stuffed courgette flowers

As spring slowly approaches after a long winter, our vegetable garden reflourishes, offering us a wide range of fresh and tasty products, ideal to face with a renewed energy the season to come. Our culinary idea today rises precisely from this mood and in particular comes from Lazio, Italy, a region where courgettes, courgette flowers and artichokes are often the protagonists!


  • courgette flowers 6 units
  • king prawns 2 shrimps
  • baby squid 2 squid heads
  • yellow peppers 20 grams
  • courgettes 20 grams
  • garlic
  • parsley
  • white wine a little white wine
  • fish stock fish stock as needed
  • salt
15 minutes Total time
5 minutes Active time
Serves 3 persons
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Mince your shrimps and squids with a knife. Cut your pepper and courgette into dices. Grind garlic with parsley and sautè them quickly in a nonstick pan. Then, add the fish and the vegetables that you have previously minced. Stir fry quickly, then simmer with a little white vine. Once reduced, add stock and salt and simmer again. Fill your courgette flowers with the stuffing and cook for 5-6 minutes at 200° C. Serve with a drizzle of oil.

When you buy your courgette flowers, consider that they must be fresh. Only in this case, you will manage to stuff them easily without breaking them.
The original inspiration for this recipe comes from the gastronomic tradition of Lazio, Italy, but nevertheless, it's a dish that you can easily find in the whole country.

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