Paleo Stuffed Zucchini Flowers

Elevate your appetizer game with these irresistible Paleo Stuffed Zucchini Flowers! Delicately crisp and naturally gluten-free, these blossoms are filled with a luscious dairy-free cashew cream infused with fresh herbs, nutritional yeast, and a hint of lemon for a zesty kick. Perfectly seasoned and lightly dusted with almond flour, they’re baked to golden perfection, making them a wholesome and elegant starter. This easy-to-follow recipe combines vibrant flavors and a paleo-friendly approach, offering a thoughtful twist on a classic dish. Whether you serve them as a beautiful appetizer or a stunning side, these stuffed zucchini flowers are sure to impress at your next gathering!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Zucchini flowers
• 1 cup Raw cashews
• 2 tablespoons Lemon juice
• 1 clove Garlic clove
• 2 tablespoons Nutritional yeast
• 1 handful Fresh basil leaves
• 1 handful Fresh parsley leaves
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Almond flour
• 1 tablespoon Coconut oil

Directions

Step 1

Rinse the zucchini flowers gently under cool water and pat them dry with a kitchen towel. Carefully remove the stamens from inside each flower without tearing the petals. Set aside.

Step 2

Soak the raw cashews in hot water for 15 minutes to soften them, then drain and rinse.

Step 3

In a food processor, combine the soaked cashews, lemon juice, garlic clove, nutritional yeast, basil leaves, parsley leaves, olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste if needed.

Step 4

Transfer the cashew mixture to a piping bag or a resealable plastic bag with one corner snipped off.

Step 5

Carefully pipe the cashew filling into each zucchini flower. Do not overfill; twist the petals gently around the filling to keep it in place.

Step 6

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and brush it lightly with coconut oil.

Step 7

Place the stuffed zucchini flowers on the prepared baking sheet. Sprinkle almond flour lightly over the top of the flowers for added texture.

Step 8

Bake the zucchini flowers for 12-15 minutes, or until they are golden and slightly crisp on the edges.

Step 9

Remove from the oven and allow them to cool for 2-3 minutes before serving.

Step 10

Serve the stuffed zucchini flowers warm as an appetizer or a side dish. Enjoy!

Nutrition Facts

Serving size	(492.6g)

Amount per serving	% Daily Value*
Calories	1189.4

Total Fat 97.7g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 1227.8mg	0%
Total Carbohydrate 57.1g	0%
Dietary Fiber 11.0g	0%
Total Sugars 13.7g
Protein 34.0g	0%

Vitamin D 0IU	0%
Calcium 254.0mg	0%
Iron 14.0mg	0%
Potassium 1850.6mg	0%

*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.

Source of Calories

Fat: 70.7%

Protein: 10.9%

Carbs: 18.4%