Medium Difficulty
30 Min Preparation Time
Step: 1 / 10

Rinse the courgettes briefly in cold water, shake carefully and drain.

Step: 2 / 10

Peel the potatoes, chop roughly and boil in salted water for 25 minutes.

Step: 3 / 10

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.

Step: 4 / 10

Drain the courgettes and blitz to a puree.

Step: 5 / 10

Drain the potatoes, cool, then squeeze through a potato ricer and mix with the courgette puree.

Step: 6 / 10

Finely chop the basil and oregano. Peel the garlic.

Step: 7 / 10

Add the basil and oregano to the vegetables and crush the garlic over. Add the Parmesan, egg and 2 tbsp olive oil.

Step: 8 / 10

Mix everything thoroughly and season with salt and pepper.

Step: 9 / 10

Remove the pistils from the centre of the courgette flowers.

Step: 10 / 10

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.

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