Stuffed courgette flowers (vegetarian recipe in the oven)

The recipe for stuffed courgette flowers in vegetarian variety with cherry tomatoes and parmesan. The step-by-step procedure to prepare them

The rcourgette flower icetta stuffed in the vegetarian variant with cherry tomatoes and parmesan. The step-by-step procedure to prepare them

I Stuffed Pumpkin Flowers I'm a delightful vegetarian dish. Quick to prepare, this spring dish it is also very versatile, it can in fact be served both as appetizer That like second dish.

The courgette flowers have a very delicate taste, they need a short cooking and this can be done in various ways, we often find them battered and fried or they are also used to prepare first courses or omelettes.

Today we want to advise you to prepare stuffed courgette flowers; a last minute vegetarian recipe this one that will leave you amazed by its undisputed goodness. The filling is based on Parmesan cheese e cherry tomatoes, everything is then seasoned with a drizzle of extra virgin olive oil and salt; the fast cooking at a moderate temperature in the oven ensures that the stuffed courgette flowers remain firm and compact. To be served both lukewarm and at room temperature, stuffed courgette flowers can also be prepared well in advance.

Index

Ingredients

400 gr of courgette flowers
240 gr of Parmesan cheese
280 gr of cherry tomatoes
extra virgin olive oil to taste
Salt to taste

Preparation Time:
15 minutes
Cooking time:
30 minutes
Rest time:
3 hours of leavening
Dose:
for 3 people
Difficulty:
low

How to prepare the stuffed courgette flowers:

lavare carefully and delicately the courgette flowers taking care not to tear and / or pierce the petals, these are in fact very thin and delicate.
To extract with care the pistil placed in the center of the flower,
Than we wash the tomatoes and cut them in half,
and cut also the cheese in pieces.

Lining a baking tray with parchment paper,
and fill each courgette flower with a piece of Parmesan and a half of tomato.
To close the petals by rolling them gently on themselves,
and lay them down neatly and without overlapping them in the pan.
Season on the surface with a drizzle of oil and salt
and cook in a hot oven at 150 ° for about ten minutes.
Cooking when finished, remove from the oven and let the stuffed courgette flowers rest for a few minutes before serving.

An advice:

If the petals of the courgette flowers break, you can possibly open them like a book, stuff them and roll them just like a roll and possibly blocking them with a toothpick.