Stuffed Zucchini Flowers

During my stroll around the farmers market I saw some zucchini flowers, so I decided to make some stuffed zucchini flowers for dinner. The stuffed zucchini flowers have two optional fillings. One is with a creamy cashew cream cheese stuffing and the other one is a Mediterranean-spiced aubergine buckwheat bulgur filling.

Stuffed Zucchini Flowers

(2 - 4 Servings, 3 zucchini flowers/person)

Zucchini Flowers

  • 6 (12) zucchini flowers (female)
  • 2 tablespoons olive oil
  • Sea salt
  • Black pepper

Cashew Cream Cheese Stuffing

(Stuffing for 6 zucchini flowers)

  • ½ cup cashews, soaked in water for about 6 hours and drained
  • 3 tablespoons rice cream
  • 150g (!/4 cup) spinach, blanched and finely chopped
  • 2 tablespoons chickpea flour
  • 2 teaspoons cashew “Parmesan-Cheese”
  • ¼ teaspoon lemon zests
  • ½ teaspoon fresh thyme
  • ½ tablespoon fresh oregano, chopped
  • 1 sundried tomato, finely chopped
  • Sea salt
  • Black pepper

Aubergine Buckwheat Bulgur Stuffing

(Stuffing for 6 zucchini flowers)

  • 3 tablespoons buckwheat bulgur, boiled 1/3 cup buckwheat bulgur
  • 1 small Aubergine (about 240g)
  • 1 tabelspoon Olive oil
  • 1 tabelspoon sundried tomato soaking water
  • 1 teaspoon rosemary, finely chopped
  • 1 tablespoon oregano
  • 6 small capers
  • 2 teaspoons chickpea flour
  • 1 teaspoon cashew “Parmesan-Cheese”
  • ½ - 1 teaspoon lemon juice
  • Optional ½ tablespoon olive oil
  • Sea salt
  • Black pepper

Cashew “Parmesan Cheese”

  • ¼ cup cashews, roasted
  • ¼ teaspoon nutritional yeast
  • Sea salt
  • Black pepper

How to

Cashew “Parmesan Cheese”

Put roasted cashew nuts, nutritional yeast, sea salt, and black pepper in a food processor. Blend everything finely. Done! 

Choose your favorite stuffing for the zucchini flowers. If you make both stuffings, you’ll need 12 zucchini flowers!

Cashew Spinache Stuffing

(6 zucchini flowers)
Put drained cashews and rice cream in a food processor and blend till it’s creamy.

Put the mixture in a bowl. Combine with finely chopped spinach, chickpea flour, cashew “Parmesan-Cheese”, lemon zests, fresh chopped thyme, oregano, and sundried tomatoes.

Season to taste with sea salt and black pepper. Set aside.

Aubergine Buckwheat Bulgur Stuffing

(6 zucchini flowers)
Cook buckwheat bulgur according the cooking instruction. Drain when the buckwheat bulgur is done and set aside to cool down.

Dice the aubergine finely. Add oil and roast the aubergine dices in a saucepan for about 10-15 minutes. Till they are soft and brown.

Season to taste with sea salt and black pepper.

Put ½ cup of the roasted augergine in a bowl.

Combine roasted aubergine with cold bulgur, sundried tomato soaking water, rosemary, oregano, capers, chickpea flour, cashew “Parmesan-Cheese”, lemon, and juice. Optional you can add olive oil.

Season to taste with sea salt and black pepper. Set aside.

Zucchini Flowers

Preheat oven to 130°C (about 266°F).

Wash zucchini flowers with cold water from outside and inside.

Remove the pistil. (see pictures below).

Open the zucchini flowers carefully. Put around 1,5 - 2 tablespoons stuffing into the flower.

Best you use a teaspoon to stuff the flowers.

Then close the flower carefully on the top end.

Put the stuffed zucchini flowers on a oiled backing sheet. Brush them with olive oil.

Season to taste with salt and pepper.

Bake the zucchini flowers for 30 to 35 minutes. Till they’re lightly brown. The zucchini fruit should be al dente.

Zucchini flower with cashew Cream “Cheese” Stuffing.

Zucchini flower with aubergine buckwheat bulgur stuffing.

Serve the stuffed zucchini flowers with green salad and roasted baguette slices.


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