Cashew Stuffed Roasted Zucchini Flowers

roasted squash blossoms #vegan #paleo #healthy

Cashew and basil stuffed zucchini flowers that are baked in the oven and drizzled with a simple roasted cherry tomato sauce.  Vegan and paleo!



1012 squash blossoms

3/4 cup raw cashews

1/2 cup packed fresh basil

2 cloves of garlic

zest of one lemon

1 tbsp lemon juice

1 cup cherry tomatoes

olive oil

salt and pepper


preheat the oven to 350 F

In a food processor pulse the cahews until crumbly and fine.  Add the basil, lemon zest, lemon juice, one clove of garlic and salt and pepper. Process, scraping down the sides as needed, until a sticky dough is formed. Taste and add more salt, pepper, or lemon juice if needed.

Gently remove the stamens or pistils in the zucchini flowers (sometimes they will be removed for you!).  You can either carefully untwist the flower and reach in and pinch it out or make a small slit in the side and cut it out with scissors. Stuff each flower with the cashew/basil mixture and twist the flowers back up to close them.

Place the flowers on a parchment lined baking sheet along with the cherry tomatoes.  Grate the other garlic clove over the tomatoes.  Drizzle olive oil, salt and pepper over the flowers and tomatoes. Bake for 15 minutes.  Gently  flip the flowers and bake for another 5-10 minutes.

Quickly blend the tomatoes and garlic with salt, pepper and chilli flakes to taste.  Push through a fine mesh sieve. To serve use the tomato sauce as a dipping sauce or drizzle on top of the flowers. Enjoy!

Keywords: paleo, vegan, zucchini flowers, edible flowers

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