Preparation
Rinse the courgettes briefly in cold water, shake carefully and drain.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000372/000372_step_1_M.jpg)
Peel the potatoes, chop roughly and boil in salted water for 25 minutes.
Finely chop the courgettes, add to a pan with a few tablespoons of water and a pinch of salt. Cook for 5 minutes until soft.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000372/000372_step_2_M.jpg)
Drain the courgettes and blitz to a puree.
Drain the potatoes, cool, then squeeze through a potato ricer and mix with the courgette puree.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000372/000372_step_3_M.jpg)
Finely chop the basil and oregano. Peel the garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000372/000372_step_4_M.jpg)
Add the basil and oregano to the vegetables and crush the garlic over. Add the Parmesan, egg and 2 tbsp olive oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000372/000372_step_5_M.jpg)
Mix everything thoroughly and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000372/000372_step_6_M.jpg)
Remove the pistils from the centre of the courgette flowers.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000372/000372_step_7_M.jpg)
Preheat the oven to 200°C (180°C fan, gas 6). Fill the courgette flowers with the vegetable puree, gently twist the tips and place them next to each other in a greased baking dish. Drizzle with the remaining oil and bake in the preheated oven for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000372/000372_step_8_M.jpg)