Vegan Stuffed Zucchini Flowers
Delight your taste buds with this vegan twist on a gourmet classic—Vegan Stuffed Zucchini Flowers! Perfect as an elegant appetizer or show-stopping side dish, this recipe combines tender zucchini blossoms with a creamy, protein-rich filling made from cashews, tofu, and fresh basil. The luscious ricotta-like center is complemented by the crisp golden coating, achieved through a simple flour, plant-based milk, and breadcrumb dredge. Whether pan-fried to perfection or enjoyed fresh, these stuffed zucchini flowers bring together wholesome ingredients, bold flavors, and a touch of sophistication. Ideal for special occasions, plant-based diets, or anyone seeking creative ways to enjoy summer produce, this dish is a must-try.
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Recipe Information
Ingredients
- 12 pieces Zucchini flowers
- 0.5 cups Raw cashews (soaked for 4 hours or boiled for 15 minutes)
- 0.5 blocks Firm tofu
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh basil leaves (chopped)
- 1 clove Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups All-purpose flour (or gluten-free flour for gluten-free option)
- 0.5 cups Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 0.75 cups Breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
- 3 tablespoons Olive oil (for frying)
Instructions
Rinse the zucchini flowers gently under cold water and pat them dry. Carefully remove the stamens from inside the flowers without tearing the petals.
In a food processor, combine the soaked/drained cashews, tofu, lemon juice, nutritional yeast, basil, garlic, salt, and black pepper. Blend until smooth and creamy; adjust seasoning to taste.
Using a small spoon or piping bag, gently fill each zucchini flower with the vegan ricotta mixture. Twist the petals slightly to seal the filling inside.
Set up three bowls: one with the flour, one with the plant-based milk, and one with the breadcrumbs. Dredge each stuffed zucchini flower in flour, then dip into the plant-based milk, and finally coat with breadcrumbs.
Heat olive oil in a large skillet over medium heat. Once hot, fry the stuffed zucchini flowers in batches for 2-3 minutes per side until golden and crispy. Drain on a paper towel to remove any excess oil.
Serve immediately as an appetizer or side dish, garnished with additional chopped basil if desired.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 21.1 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 672 mg | 52% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1812 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
