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Baked stuffed courgette flowers: here’s how to prepare them with the vegan recipe

vegan stuffed courgette flowers

Let's see how to prepare stuffed courgette flowers in the oven and in batter, two vegan recipes in one perfect for enhancing this ingredient.

Courgette flowers are a truly particular ingredient that in a short time allows you to bring something refined to the table but at the same time very simple to prepare. Without a doubt the most famous recipe is the one that sees them stuffed and fried but today we want to prepare vegan stuffed courgette flowers so that even those who have decided to follow this diet do not have to deprive themselves of them.

As a "substitute" for the cheese used in the traditional recipe we used tofu . However, if you have ever cooked this ingredient, you will know that it doesn't have a great flavor. This is why it is important to know how to flavor it properly . We used olives, capers and dried tomatoes to obtain a recipe with Mediterranean flavours . Let's see all the steps together.

vegan stuffed courgette flowers
vegan stuffed courgette flowers

How to prepare the vegan stuffed courgette flowers recipe

  1. First, wash the courgette flowers well under cold water, then leave them to dry on kitchen paper, patting them gently.
  2. In a mixer, combine all the ingredients of the filling: tofu, dried tomatoes, olives, capers, a pinch of oregano, salt and oil. Blend until you obtain a smooth and homogeneous cream .
  3. At this point stuff the courgette flowers . You can transfer everything into a pastry bag with a smooth nozzle or use a teaspoon. The important thing is to fill them well, leaving only a little void near the tips of the petals. In fact, this will need to be turned slightly on itself to close the flower.
  4. Place them on a baking tray lined with baking paper, drizzle them with a drizzle of oil and cook at 180°C for 15 minutes. Serve them piping hot.

To prepare stuffed and fried vegan courgette flowers you will have to prepare a batter by mixing 200 g of rice flour and 300 ml of water . Season with salt and then dip the courgette flowers in one at a time. As they are gradually covered in batter, dip them in plenty of vegetable oil and fry them until they are golden. Drain them with a slotted spoon and pass them on absorbent paper before serving.

Among other quick and easy recipes with courgette flowers, we recommend you also try our courgette flowers fried in an egg-free batter . You will never have tasted anything so crunchy.


Baked courgette flowers can be kept in the refrigerator for 2-3 days and are also excellent consumed at room temperature.

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