Zucchini flowers stuffed with homemade vegan cheese and herbs
Prep time
Cook time
Total time
  • 30-35 zucchini flowers or 30 white mushrooms (If you can not find zucchini flowers)
  • 2 onions chopped
  • 2 zucchinis diced in small cubes
  • 3-4 tablespoons olive oil + 4 tablespoons to drizzle
Homemade vegan cheese filling
  • 4 sun-dried tomatoes
  • 1 cup (140 g) cashews soaked for 3-4 hours
  • 1 cup sunflower seeds soaked for 3-4 hours
  • ½ cup chopped fresh mint
  • ⅓ cup coconut milk
  • 2 cloves of garlic
  • Juice of 2 lemons
  • 1 tsp salt
  • pepper
Tomato sauce
  • 4 mature tomatoes
  • 1 tablespoon tomato paste
  • ¼ cup chopped basil leaves
  • ¼ cup chopped mint leaves
  • 3 tablespoons olive oil
  • ½ cup water
  • 1 garlic clove
  • Salt and pepper
  1. Wash the flowers individually, removing any external green leaves, using a sharp knife. Care to handle them gently. Drain the water and place the bottom of each blossom into the opening of another to prevent from closing, and set aside to drain thoroughly. Pat dry before using.
  2. In a pan add 3-4 tablespoons olive oil. Add chopped onions, zucchinis, sauté for a couple of minutes until softened and golden. Set aside.
Tomato sauce
  1. Add all ingredients in a blender and blend well.
Homemade vegan cheese filling
  1. In a blender, add sun-dried tomatoes, soaked cashews, soaked sunflower seeds, chopped fresh mint, garlic, salt, pepper, lemon juice and coconut milk, blend until creamy. Taste and adjust flavour adding more salt or lemon juice.
  2. In a bowl combine sauté onion, zucchinis, “Cream cheese” and mix thoroughly.
  3. Carefully fill each flower with 1-2 teaspoons of the “Cream cheese” filling. Fold the open end of the flowers inward and turn underneath to enclose it and prevent the filling from escaping during baking. Arrange the stuffed flowers in the baking pan, one firmly packed next to the other, until the pan is covered in a single layer.
  4. Pour the tomato sauce to cover the flowers, drizzle with olive oil, and bake in a preheated oven at 180°C for 30-40 min until golden. Serve warm or at room temperature with Vegan tzatziki dip.
5-6 Servings
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/zucchini-flowers-stuffed-with-homemade-vegan-cheese-and-herbs-main-dishes-recipes/