Vegan stuffed zucchini flowers
Stuffed zucchini flowers are a delicious starter.
Difficulty:
Medium
Preparation time:
15 minutes
Cooking time:
15 minutes
Cost:
Low
Ingredients for four people
- 12 zucchini flowers
- 300 grams of cherry tomatoes (about 10)
- 20 grams of olives
- 20 grams of dried tomatoes
- 100 grams of breadcrumbs
- 10 leaves of basil
- 300 grams of zucchini (about 1)
- 2 tbsp of salt
- A pinch of pepper
- 6 tbsp of nutritional yeast (or vegan parmesan)
Preparation
Gently wash the flowers and dry them. Take off the stem and the petiole. In the meantime, dice the zucchini and cook it in a pan with a little oil. Cut the cherry tomatoes, the olives, the dried tomatoes, and the basil leaves and combine everything into a bowl. Add breadcrumbs, salt, pepper, and zucchini and mix well.
Stuff each flower with the mixture and sprinkle with nutritional yeast (or parmesan). Cook for 15 minutes in a static oven at 180 °C.
Stuffed zucchini flowers can be kept in the fridge for two days.
