Vegan Stuffed Zucchini Flowers

Delight your taste buds with these crispy, golden Vegan Stuffed Zucchini Flowers—a plant-based twist on the classic Italian appetizer! Each delicate zucchini flower is filled with a rich and creamy vegan ricotta made from cashews, tofu, and fresh basil, delivering a burst of savory flavors in every bite. The flowers are lightly coated in flour, plant-based milk, and breadcrumbs, then pan-fried to perfection for a crunchy exterior that beautifully contrasts the luscious filling. This recipe is not only vegan but also customizable for gluten-free diners. Ready in just 35 minutes, it’s the perfect show-stopping appetizer or side dish to elevate any meal. Serve them hot and watch them disappear!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Rinse the zucchini flowers gently under cold water and pat them dry. Carefully remove the stamens from inside the flowers without tearing the petals.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve immediately as an appetizer or side dish, garnished with additional chopped basil if desired.

Nutrition Facts

Serving size	(895.1g)

Amount per serving	% Daily Value*
Calories	1706.5

Total Fat 89.5g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2067.2mg	0%
Total Carbohydrate 173.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 21.1g
Protein 64.8g	0%

Vitamin D 50IU	0%
Calcium 672.0mg	0%
Iron 17.6mg	0%
Potassium 1811.5mg	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: 45.8%

Protein: 14.7%

Carbs: 39.4%