Pan-Fried Zucchini Blossoms Stuffed with Cashew Cheese
Zucchini is starting to come up like whoa.
If you're growing your own, you're probably seeing all the pretty yellow flowers bust out, as well.
EAT THOSE. Squash blossoms contain vitamin C, beta carotene, iron and calcium. They're another way to add variety to your diet. Try out this recipe and you won't be sorry!!
BASIL CASHEW RICOTTA CHEESE INGREDIENTS
1 cup raw cashews, soaked overnight and drained
1 Tablespoon olive oil
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
2 teaspoons nutritional yeast
2 large chives, chopped
6-8 basil leaves
1 small garlic clove
Plus:
18 zucchini squash blossoms
3 Tablespoons avocado oil
INSTRUCTIONS
Combine all ingredients into a food processor, and mix until well blended.
Stuff blossoms with cheese mixture using any means possible. I have no tricks here. There was very little grace involved in my process. A spoon will do the job, but if you want to get wild with a pipette or other fancy tool, then get on with your bad self.
Heat oil in a large fry pan over medium-high heat.
Place stuffed blossoms in a single layer in pan. Reduce heat to medium and cover. Cook for 2 minutes then gently flip. Cook another two minutes.
Serve over zoodles lightly tossed with olive oil and sea salt.
