Name: Stuffed courgette flowers with goat’s curd and anchovies
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 8-10 courgette flowers; 350g Cretan mizithra or fresh goat’s curd; 300g courgette, grated; 6 fillets cured anchovies, chopped; 50g sun dried tomatoes, chopped finely; a good handful fresh mint leaves, chopped

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Stuffed courgette flowers with goat’s curd and anchovies

Recipe by Marianna Leivaditaki

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

8-10 courgette flowers
Stuffing
350g Cretan mizithra or fresh goat’s curd
300g courgette, grated
6 fillets cured anchovies, chopped
50g sun dried tomatoes, chopped finely
a good handful fresh mint leaves, chopped

Directions

Place all the ingredients for the stuffing in a bowl and mix well. Using a teaspoon, carefully stuff the courgette flowers and use the petals to seal the stuffing.
Place in a small baking tray – ideally one that just fits them – and drizzle with some olive oil and a splash of water. Cover with baking paper and place in the oven at 180C for 20-25mins. Remove the paper and cook for another few minutes until golden on the surface.