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.

Stuffed courgette flower and ratatouille

Yield 2 people


  • 5 courgettes
  • 2 tomatoes
  • 1 yellow bell-pepper
  • 1 small red onion
  • 1 courgette flower per person
  • 30 gr ricotta cheese
  • olive oil
  • provence herb mix
  • salt and peper


  1. Cut 3 courgette, tomatoes, bell-pepper and onion in cubes and add to a bowl. Season with provence herbs, salt and pepper.
  2. Slice the remaining 2 courgette in half, removing with a spoon the seeds. Place them in a baking dish and fill them with the cut vegetables. Splash with olive oil and bake in a preheated oven at 180C degrees for 20 to 30 minutes depending on size of the courgettes.
  3. Remove from the courgette flower the stems, fill with ricotta and shallow fry for a few minutes. 
  4. Alternatively use 1 courgette to make courgetti by using a special vegetable twister. Blend into a smooth sauce 100gr of cashews soaked in water for 2hrs prior. Add olive oil to a frying pan, flash cook the courgetti  with the cashew sauce, just to heat them trough and serve with the stuffed flowers or the stuffed courgette.


recipe on by Sandra Slawinski



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