Remove the tip and finely slice the courgettes with a mandolin or a cheese slicer and spread well on the bottom of a large tray (we want to ideally create 1 max 2 layers, trying to avoid overlapping the slices too much).

Wash the flowers well, remove the stems and simply shred by hand. Arrange the blossom shreds on top of the courgette layer.

Drizzle with olive oil and season with enough salt, pepper and garlic granules if you like.

Sprinkle with a generous amount of ground corn flakes or breadcrumbs and top with some grated vegan cheese.

Bake in preheated oven at 190°C (370°F) for around 20 to 30 minutes, until the top turns slightly brown (you may want to set turn on the grill mode in the last couple of minutes if you like the extra crunch).

Serve immediately as a tasty side or later on. It can be enjoyed both warm or at room temperature, according to taste.