My Ratatouille with Courgetti and Flowers

Dad cooked not only gastronomy for the restaurant clients but also cooked all the meals for the staff and us, the family. These were fairly simply, traditional dishes and often made with leftovers. For example in the fall when he served duck breast, for 3 months ¬†everyday we ate duck legs. In summer we ate everyday ratatouille as he could use up all vegetable cut offs in that. Nothing wrong with eating these lovely ingredients, but every day, pffff, you get tired of it. So in a moment of nostalgia I created this stuffed zucchini with zoodles or courgetti. The Belgian supermarket conglomerate Colruyt came over and made a little video, have a peak, click here. I also have a version of ratatouille with courgette flowers stuffed with cheese. It is so incredibly versatile using courgettes. PrintStuffed courgette flower and ratatouilleYield 2 people Ingredients5 courgettes2 tomatoes1 yellow bell-pepper1 small red onion1 courgette flower per person30 gr ricotta cheeseolive oilprovence herb mixsalt and peperInstructionsCut 3¬†courgette, tomatoes, bell-pepper and onion in cubes and add to a bowl. Season with provence herbs, salt and pepper.Slice the remaining 2 courgette in half, removing with a spoon the seeds. Place them in a baking dish … Continue reading My Ratatouille with Courgetti and Flowers