Pluck the courgette flowers from the marrows themselves. Place the parsley, 2 tablespoons olive oil, cheese, garlic and seasoning in a bowl and mix to combine. Divide the mixture between the courgette flowers – use about a teaspoon per flower.
Gently stuff the mixture into the flower cavity, closing the flower to secure the mixture.
Heat the remaining olive oil in a small pan over medium heat. Gently fry in olive oil until just golden – the flower must still be bright yellow. Remove the flowers from the pan and drain on kitchen towel briefly.
Meanwhile rinse the marrow stems and cut into chunks. Pan fry in any remaining oil and add thyme and seasoning. Fry until golden brown and cooked through.
Serve hot topped with the stuffed flowers and drizzled with truffle oil.