Delicate courgette flowers stuffed with ricotta, parmesan, and herbs, then grilled briefly until just wilted. A seasonal highlight in early summer.
smokeandsoil.com/recipes/charred-courgette-flowers-with-ricotta
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms courgette flowers completely. The char isn’t just cosmetic — it’s structural, adding a subtle bitterness that balances the natural sweetness beneath the delicate petals. This interplay of flavours is what makes these flowers stand out when cooked over direct fire, turning a simple ingredient into something nuanced and textured.
Filling the flowers with fresh British ricotta, enriched with Parmesan and brightened by lemon zest, creates a creamy contrast to the smoky char. Fresh mint and basil add a herbal lift, cutting through the richness and tying the dish back to the garden. Cooking on a two-zone BBQ setup allows you to manage the heat carefully, ensuring the flowers cook gently without losing their shape or delicate flavour.
This recipe is a reminder that BBQ isn’t just about meat or long smokes. It’s a versatile tool for clean, whole-food cooking that highlights seasonality and simplicity. With a bit of attention and the right technique, courgette flowers become a refined, everyday treat that celebrates fire, soil, and season.
Ingredients
ensure pistil/stamen is removed)
drained
finely grated
finely chopped
finely chopped
freshly ground
for brushing
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Filling
In a medium bowl, combine the drained ricotta, grated Parmesan, lemon zest, chopped mint, basil, sea salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed. The mixture should be firm enough to hold its shape. Taste and adjust seasoning as required.
Stuff the Flowers
Gently open each courgette flower. Using a small teaspoon or a piping bag, carefully fill the cavity of each flower with the ricotta mixture. Do not overfill; aim for about 2-3 tablespoons of filling, leaving enough space at the top to twist the petals closed. Gently twist the tips of the petals to seal the filling inside. This prevents the ricotta from escaping during cooking.
Set the Grill
Prepare the Weber Master-Touch for a two-zone fire. Light a full chimney of Weber briquettes and allow them to ash over completely. Pour the hot briquettes onto one side of the charcoal grate to create a high-heat direct zone. Place the cooking grate on top and allow it to preheat for 5 minutes. The target temperature at grate level over the direct heat should be high, around 230°C to 260°C.
Char and Cook
Lightly brush the outside of the stuffed courgette flowers with olive oil. Place the flowers directly over the high-heat zone. Cook for 2-3 minutes per side. The goal is to achieve a distinct char on the petals and slightly soften the flower, not to fully melt the ricotta. Use small tongs or an offset spatula to turn them carefully.
Finish (If Required)
If the flowers have achieved a good char but the filling is still too cold, move them to the indirect heat zone. Close the lid and allow them to finish for an additional 2-3 minutes. This gentle heat will warm the filling through without burning the delicate petals.
Serve
Remove the flowers from the grill immediately. Serve hot as a side dish, perhaps with a final drizzle of good quality olive oil and a light grating of fresh Parmesan.
Serve
Remove the flowers from the grill immediately. Serve hot as a side dish, perhaps with a final drizzle of good quality olive oil and a light grating of fresh Parmesan.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
accessory
A wire rack is an essential accessory for anyone serious about elevating their BBQ and roasting game. It allows air to circulate evenly around the food, which is crucial for achieving crisp skin on poultry and perfectly roasted vegetables. This airflow prevents sogginess by letting moisture escape, ensuring your food finishes with the ideal texture and colour. At Smoke & Soil, we believe in cooking that respects the ingredients and the fire, and the wire rack fits perfectly into that ethos by promoting clean, whole-food results without relying on gimmicks or shortcuts. Using a wire rack is straightforward but requires attention to detail. Always place it over a tray or drip pan to catch juices and crumbs. This not only keeps your cooking environment clean but also prevents flare-ups and smoke from burnt drippings. The rack’s design means that food is elevated above the cooking surface, so it cooks evenly and crisps on all sides. Whether you are drying skin before roasting or resting meat after cooking, a wire rack improves the outcome and simplifies the process. Practicality is key with this tool. It is robust and versatile, suitable for use in ovens, smokers, and BBQs alike. The wire rack embodies the Smoke & Soil approach to everyday BBQ: straightforward, effective, and focused on enhancing natural flavours and textures. It is not just a convenience but a small investment that pays off in better results and a more enjoyable cooking experience.
Written by
L Field
