Stuffed Courgette Flower
Stuffed Courgette Flower A special dish that utilizes the beautiful and delicious zucchini/pumpkin flowers, it is served completely 100% plant-based! These soft, naturally flavorful flowers are filled with a mixture of plant-based cheese, herbs, and chopped vegetables, then coated in a thin, crispy batter or baked to perfection. Without animal ingredients, this dish offers a unique sensation: a soft floral texture, a creamy savory filling, and a very elegant and attractive appearance. Perfect as a fancy appetizer or a special snack!
Shared by Hizr
Time
40 min
Serves
3
Difficulty
medium
🛒 Ingredients
- 100 grams of vegetable cream cheese or pureed silken tofu
- 30 grams of finely chopped roasted pine nuts or cashew nuts
- 2 tablespoons very finely chopped spinach or celery leaves
- 1/2 clove of finely grated garlic
- A pinch of salt, black pepper, and nutmeg powder (optional)
👩🍳 Instructions
- 1
Make the filling: Mix all the filling ingredients until smooth and even. Place in a piping bag or small spoon, and fill the inside of the flower as needed. Don't overfill the pastry to prevent leaking during cooking. Fold the ends of the petals over to cover the filling.
- 2
Bake: Arrange the flowers on a greased baking sheet, spray a little oil on top, bake at 180%C for 12 to 15 minutes until cooked and slightly browned.
- 3
Serve: Enjoy immediately while warm, sprinkled with a little coarse salt or served with a light vinaigrette. A special treat is ready!