Crispy courgette flowers stuffed with potatoes and paprika [vegan recipe]

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Elia Tabuenca García
@eliatabuencagarcia
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Stuffed and au gratin courgette flowers, the recipe to prepare them without bechamel with only vegetable ingredients. Light and tasty, this summer dish with potatoes and paprika, crunchy and tasty, can also be served at room temperature and included among appetizers or as a side dish to accompany second courses.



Stuffed and au gratin courgette flowers, prescription to prepare them without bechamel with only vegetable ingredients. Light and tasty, this summer dish with potatoes and paprika, crunchy and tasty, can also be served at room temperature and included among appetizers or as a side dish to accompany second courses.

La quick cooking in the oven it creates a crunchy external breading, while the soft filling is made from potatoes flavored with smoked paprika.

Ingredients for 8 stuffed courgette flowers

  • 200 grams of potatoes
  • 8 courgette flowers
  • 2 basil leaves
  • breadcrumbs to taste
  • extra virgin olive oil to taste
  • Salt to taste
  • smoked paprika qb
  • Preparation Time:
    60 minutes
  • Cooking time:
    14 minutes
  • Rest time:
    5 minutes
  • Dose:
    4 people to
  • difficulty:
    low

How to prepare stuffed and au gratin courgette flowers: procedure

  • Boil the potatoes in plenty of cold water and when they are easily skewered with the tines of a fork, remove them from the water, peel them and pass them in a potato masher collecting them in a large pan,
  • add then the oil, salt, basil washed and chopped with your hands, salt and extra virgin olive oil, and cook over moderate heat, stirring constantly for a few minutes, then turn off the stove and let it cool.
  • lavare now the courgette flowers and, being careful not to break its petals, extract the pistil,
  • get them drain upside down and dab them with an unwashed cloth with fabric softener.
  • Transfer the mashed potatoes previously prepared in a sac-a-poche and with this stuff each flower filling it almost to the brim of its petals,
  • lubrication the flowers with oil and then pass them in breadcrumbs,
  • lay them down in a baking tray lined with parchment paper and bake them in a preheated oven at 200 ° for ten minutes and for another four in grill mode.
  • Cooking when finished, take them out of the oven and let them rest for a few minutes before serving,
  • the flowers stuffed and au gratin pumpkin can however be served both lukewarm and at room temperature.

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