Stuffed Courgette Flowers

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Stuffed Courgette Flowers

Stuffed Courgette Flowers

These Stuffed Courgette Flowers are delicious, tasty and fun to make. If you like tomato and vegetables, then this dish is certainly is for you. Also it’s a very good way of using the single male flowers from the courgette plants that I grow in my vegetable garden. Courgettes have become a really popular choice in Britain –  most chefs are using them all the time. They are also known as zucchini flowers and considered a delicacy.

Some people think its crazy or madness eating flowers, but don’t forget most fruit and vegetables start from flowers!  Eating them can be very pleasurable experience –  who would have thought that years ago, the first time I  tried these stuffed courgette flowers, was at my friends mum’s house, and it was her idea that I should make them as I have lots of courgettes.

I know you can use lots of kinds of fillings but I wanted something a bit different. Well I have eaten courgette flowers at restaurants a few times and sometimes they were cooked in a type of tempura batter, or simply deep-fried.  I prefer them this way.

Lets see how to stuff these beautiful flowers:

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Stuffed Courgette Flowers
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 25 minutes
Cook Time 50 minutes
Servings
people
Ingredients
For the stuffing:
For the sauce:
Prep Time 25 minutes
Cook Time 50 minutes
Servings
people
Ingredients
For the stuffing:
For the sauce:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the stuffing:
  1. On a high heat, in a small heavy pan, heat up the olive oil, then add the onions and fry for 2 mins.
  2. Now add the mixed vegetables (I suggest red and green peppers, sweet potatoes but you can use what ever you have in your fridge) then cook for 5 mins.
  3. Add the drained tinned tomatoes, salt & pepper, oregano & pine nuts, then stir well. Make sure you don't cover the pan
  4. Add in the rice and cook until all the liquid has been absorbed.
  5. Transfer the mixture into a bowl to cool down.
  6. Once the mixture has cooled down, stuff the courgette flowers, making sure you don't damage the flowers as they are very delicate.
  7. Put the stuffed flower upside down snuggled in a small deep pan, so the don't move much, then keep a side until you make the sauce.
For the sauce:
  1. Fry the onions until they are golden brown.
  2. Now add the liquid from the drained tomatoes as well as the other small tin, then add the thyme & hot water and simmer on a very low heat for at least 15 mins.
  3. Pour the sauce over the stuffed flowers then cover and simmer for 30 mins. Enjoy.
Recipe Notes

No need to add any more spices or herbs as the fried dried onions release lots of flavours.

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