Last night for dinner I made two versions of stuffed zucchini blossoms, raw for me and cooked for my family. We all thoroughly enjoyed them and after the response I got on social media, I had to share my recipes!
Stuffed Zucchini Blossoms (raw, vegan, gluten free, grain free):
6 zucchini blossoms, cleaned and dried
For Cashew Cheese
1/2 cup of cashews soaked, rinsed and dried
1/4 cup Nutritional Yeast
4 Basil Leaves
A splash of Coconut Aminos, Braggs or Tamari
Salt to taste
One clove of garlic or garlic powder if preferred
Water to thin out
Place all cashew cheese ingredients in high speed blender or food processor. Add more water if too thick.
Gently take each zucchini blossom and open them and fill with cashew cheese until stuffed.
Dehydrate for 4 hours at 115 degrees. If you don't have a dehydrator, you can eat raw they are still yummy!
Cooked version (vegan, gluten free):
6 zucchini blossoms cleaned and dried
1/2 cup of cooked quinoa
Splash of Coconut Aminos, Braggs or Tamari
2 basil leaves
One clove of garlic chopped or garlic powder if preferred
Olive oil or Coconut oil
Gluten free bread crumbs
Preheat oven at 350 degrees.
Heat about a tablespoon of oil in pan. Add chopped garlic and cook until fragrant. Add 1/2 cup of quinoa and boil and cook as directed. Add in all ingredients accept bread crumbs.
When quinoa is finished cooking, gently stuff each zucchini blossom with it. Place on cookie tray and sprinkle bread crumbs on top of each blossom. Add more or less depending on how crispy you like them. Drizzle oil on each blossom and cook in oven for 25 min. Enjoy with tomato sauce on top or just eat them plain. Yum!
If you try any of my recipes please let me know what you think! Email me: LaurenGingerRose@gmail.com or share on social media and tag #naturallylauren