Maille Canada

Ricotta and Wholegrain Mustard Stuffed Courgette Flowers with Potato and Parsley Velouté

French in origin, the unique, edible courgette flower stuffed with ricotta and a variety of freshly chopped vegetables is an appetizing, colourful vegetarian meal to serve your guests.

Ricotta and Wholegrain Mustard Stuffed Courgette Flowers with Potato and Parsley Velouté


Stuffed courgettes:

  • 4 tbsp good olive oil
  • 60g shallots, chopped
  • 2 cloves garlic, finely chopped
  • 50g semi-dried tomatoes, chopped
  • 1 tsp fresh oregano, chopped
  • 1 tbsp black olives, finely chopped
  • Salt and pepper, to season
  • 150g ricotta cheese
  • 8 baby courgettes, with flowers attached
  • 1 handful of parmesan, finely grated
  • 2 tbsp Maille Old Style mustard


  • 150g Desiree potatoes
  • Pinch of salt and pepper
  • 1 handful flat parsley
  • 100ml whole milk
  • 2 tbsp unsalted butter
  • Edible flowers to garnish



Pre-heat oven to 180C/356F.

Put 2 tablespoons of oil in a frying pan and gently cook the shallots. After a minute, add the garlic, tomato, oregano and olives.

Season with pepper and cook on low heat for another minute, gently stirring.

Place all the ingredients in a mixing bowl to cool down. Once cool, add the ricotta, parmesan and Maille Old Style mustard and mix well.

Carefully separate the flowers from the courgettes, twisting lightly. Open the flowers and, with the help of scissors, snip off the stamen inside and discard.

Place the baby courgettes one by one on a chopping board. Use a thin sharp knife to make 3 cuts in the length leaving it attached at the top. The courgette should be fanned when cooked.

Fill a piping bag with the ricotta mixture and pipe equally into each courgette flower before tightly closing by twisting the end.

With a pastry brush, brush the bottom of a roasting tray with olive oil then lay out the courgettes and the flowers. Brush them with the olive oil on top.

Season the courgettes (not the flowers) with salt and pepper.


Peel the potatoes and dice. Place in a small casserole dish and cover with water and a pinch of salt. Cook them until soft enough to mash.

Blanch the parsley in boiling, salted water for 20 seconds before draining. Refresh under cold water. Squeeze out the water, pat dry and cut finely.

Heat up the milk and butter in a mug in the microwave. Remove and add the parsley. Pour into a blender and mix to get a smooth texture.

Mash the potatoes and add to the blender. Give a quick blitz to blend it together – but not too long or it will make it gluey.

Bake the courgettes in the oven at 180C/356F for 8-10 minutes or until they are hot in the centre. Taste with a thin knife blade.

To dress :

Spoon the sauce equally on the middle of each plate. Lay 2 flowers on each with the courgettes fanned the opposite way. Sprinkle some edible flowers and drizzle with olive oil.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille