Stuffed Courgette Flowers
It’s mid-September and I am amazed to find flowers on my courgette plants at this point of the season. Since late June I’ve had a constant supply of plump, green courgettes to taste and prepare in as many different ways as I can imagine. After ThermoHubby John’s Courgette Gaspacho with Mint, my Blue Cheese and Cucumber (or Courgette) Maki and my Courgette Tabouleh/Couscous, here is my method for stuffing the lovely yellow flowers to make a delicious, delicate dish.
You can make any kind of stuffing you like, using any sort of flavour combinations you please, like leftover risotto, seasoned sausage meat, a mix of vegetables and breadcrumbs or cooked rice (for a gluten free version). This is one of those “play it by ear and get inspired” pseudo recipes; no specific weights or measurements; not many specific ingredients. So go for it – the only limits are those of your imagination!
Madame Thermomix’s Stuffed Courgette Flowers
A classic, delicate dish that you can adapt to your favourite flavours – Asian, Italian, whatever. Serves 4 as a starter or 2 as a main course.
a dozen courgette flowers
your chosen stuffing
a few slices of stale bread
a few sprigs of fresh herbs such as those you may have used in your stuffing
50 to 100 g Parmesan cheese, in chunks
olive oil to grease the pan
- Wash the courgette flowers to remove all traces of dirt, sand and/or insects. Drain well and pat dry or gently spin in a salad spinner.
- Prepare a stuffing with your favourite flavour combinations and the ingredients you have to hand, such as sausage meat, fresh herbs, some breadcrumbs or cooked rice.
- Preheat your oven to 180° C. Take the courgette flowers one by one and delicately open the petals.
- Stuff each flower with a bit of stuffing (a tablespoon or two, depending on flower size), and then
- Gently twist the petals to close the flower.
- As you go along, arrange the stuffed flowers in a greased baking dish.
- Place stale bread, herbs and Parmesan chunks in your Thermomix bowl and Turbo pulse into herby cheesy breadcrumbs. Sprinkle them over the stuffed flowers.
- Bake about 20 minutes or until the stuffing is cooked and the breadcrumbs are nicely golden.
Enjoy with a nice glass of wine chosen to go with your stuffing flavours (Italian wine with Italian-style stuffing, a nice rosé with an Asian-style stuffing, etc.).
Bon appétit !