Ingredients for 6-8 Flower Muffin:<\/h2>\n\n- 250g Puff Pastry Sheet<\/li>\n
- 2 Courgettes<\/li>\n
- 150g Cheddar<\/li>\n
- 1 Jar of Sundried Tomatoes Pat\u00e8<\/a><\/li>\n
- Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Shaved Parmesan, as needed<\/li>\n
- Salt and Pepper, as needed<\/li>\n<\/ul>\n
![\"courgetteparmigianaflowers\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers-e1483575789496-300x169.jpg\")
<\/a><\/p>\nWash the courgette and cut into very thin planks.<\/p>\n
![\"courgetteparmigianaflowers2\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers2-e1483575885492-300x169.jpg\")
<\/a><\/p>\nGrill the planks in a pan, with a little bit of Extra <\/a>Virgin Olive Oil “Il Vero”<\/a>. Flip when you obtain a well-charred marking and pull off the grill once the other side is slightly charred.\u00a0Then, sprinkle\u00a0the courgettes with a pinch of salt.<\/p>\n![\"courgetteparmigianaflowers3\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers3-e1483575991401-300x169.jpg\")
<\/a><\/p>\nUnfold the pastry sheet on the work surface. \u00a0Cut the sheet into 5cm width stripes.<\/p>\n
Top every stripe with 1 or 2 grilled courgettes.<\/p>\n
![\"courgetteparmigianaflowers4\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers4-e1483576136675-300x169.jpg\")
<\/a><\/p>\nSpread 1 spoon of Sundried Tomatoes Pat\u00e8<\/a> on the courgette.<\/p>\n![\"courgetteparmigianaflowers5\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers5-e1483576216565-300x169.jpg\")
<\/a><\/p>\nAdd the diced cheese. I used white cheddar, but you can add any\u00a0cheese you prefer.<\/p>\n
![\"courgetteparmigianaflowers6\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers6-e1483576346317-300x169.jpg\")
<\/a><\/p>\nStarting at a short side, roll up the strip. With the tips of your fingers pinch the bottom of the roll, to close it.<\/p>\n
![\"courgetteparmigianaflowers7\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers7-300x169.jpg\")
<\/a><\/p>\nPlace the rolls in muffin cups and place them into a muffin tin.<\/p>\n
![\"courgetteparmigianaflowers8\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers8-e1483576551552-300x169.jpg\")
<\/a><\/p>\nSprinkle with the shaved parmesan.<\/p>\n
![\"courgetteparmigianaflowers9\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers9-e1483576671824-300x169.jpg\")
<\/a><\/p>\nBake at 180\u00b0C for around 40-45 minutes and… all done!<\/p>\n
Wash the courgette and cut into very thin planks.<\/p>\n Grill the planks in a pan, with a little bit of Extra <\/a>Virgin Olive Oil “Il Vero”<\/a>. Flip when you obtain a well-charred marking and pull off the grill once the other side is slightly charred.\u00a0Then, sprinkle\u00a0the courgettes with a pinch of salt.<\/p>\n Unfold the pastry sheet on the work surface. \u00a0Cut the sheet into 5cm width stripes.<\/p>\n Top every stripe with 1 or 2 grilled courgettes.<\/p>\n Spread 1 spoon of Sundried Tomatoes Pat\u00e8<\/a> on the courgette.<\/p>\n Add the diced cheese. I used white cheddar, but you can add any\u00a0cheese you prefer.<\/p>\n Starting at a short side, roll up the strip. With the tips of your fingers pinch the bottom of the roll, to close it.<\/p>\n Place the rolls in muffin cups and place them into a muffin tin.<\/p>\n Sprinkle with the shaved parmesan.<\/p>\n Bake at 180\u00b0C for around 40-45 minutes and… all done!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
![\"courgetteparmigianaflowers11\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/CourgetteParmigianaFlowers11-e1483576790621-300x169.jpg\")
<\/a><\/p>\n