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Baked courgette flowers: yes, with the Ligurian recipe

Ligurian stuffed pumpkin flowers

Ligurian-style stuffed courgette flowers are prepared with potatoes, ham and parmesan and cooked in the oven. Here is the original recipe.

It is now possible to find courgette flowers at any time of the year but if you look closely at the seasonality they should appear together with courgettes, between spring and summer. If you are looking for a way to enhance this incredible ingredient we recommend you try Ligurian-style stuffed courgette flowers, excellent both as an appetizer and as a second course .

As with all traditional recipes, here too the ingredients can undergo various changes. The best-known version of this typical product includes a filling of potatoes, ham and parmesan , but there is no shortage of those who prefer mortadella or also add green beans. In all cases they remain quick and easy recipes that are excellent to enjoy in summer.

Ligurian stuffed pumpkin flowers
Ligurian stuffed pumpkin flowers

How to prepare the Ligurian-style stuffed courgette flowers recipe

  1. First, boil the peeled potato and cut it into 1.5 cm pieces. Then mash it while it is still hot and transfer it to a bowl.
  2. Add the chopped garlic and ham and season with chopped parsley and parmesan. Add the egg, season with salt and set aside.
  3. Clean the courgette flowers by removing the stalks and stuff them with the freshly prepared filling.
  4. Place them on a baking tray lined with baking paper, sprinkle them with a drizzle of oil and cook at 200°C for 20 minutes . Serve them piping hot.

If you like this idea, also try our baked stuffed courgette flowers : they are delicious and also suitable for those who follow a vegan diet.


It is better to consume these courgette flowers freshly made. If you have any leftovers, they can be kept in the fridge for a couple of days . They are also excellent at room temperature.

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