Vegan stuffed zucchini flowers

For a long time I simply never dared preparing zucchini flowers thinking they are just too delicate for my kitchen skills. But let me tell you it’s much easier than it seems and the taste is so heavenly that it’s worth the effort of gently handling these babies.

Aromatic mix of olives, sage, sun dried tomatoes and quinoa makes just a perfect pair to the crunchy, delicious yellow flowers, a true delight!

What you need:

  • about 10 zucchini flowers
  • 200g quinoa of any kind, I used white one here
  • 15 – 20 olives
  • 10 sun dried tomatoes
  • sage leaves add to taste
  • salt
  • olive oil

How to make it:

Prepare the flowers: gently open each blossom to remove any stems, be brave they are not going to fall apart 🙂

Cook quinoa: give it a good cold water wash, cover with about 3 times as much water and bring to boil. Then reduce the heat to simmer until done. The quinoa will soak up all the water. Stir it with a fork and set aside to cool down.

Finely chop olives, tomatoes and sage leaves. Mix with the quinoa, add some salt and fill the flowers with the mix, closing the petals as much as possible when done.

Place the blossoms in the baking tray, add some more sage leaves, whole tomatoes and olives, drizzle with olive oil and bake in the oven at 180C just for some 10min or until nice and golden.


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