Each time I see these pretty flowers I become aware of the abundance of produce we have available and how crazy it is to eat the bud before it turns into a zucchini. Then some one explained to me that before the production sets on selling the vegetable they use the early days to sell the flowers as well, they will soon grow them into vegetables as well! I hope it is true. They have a nutty flavor and are great in salads without frying them in excess oil.
Everyone I spoke to about this great recipe asked my where I managed to find these flowers at this time of year, and I had to admit it was at a special market for gastronomy, so don't give up, and PIN it in case you don't find any right now, and try to make it as soon as they are available in all stores! They are also Raw Vegan and can be served for those who love this kind of healthy approach on food.
12 Zucchini flowers
coarse sea salt
1 fresh zucchini, mixed with
1 tbsp olive oil,
1 tsp lemon juice ,
1 tbsp miso paste and
a little soy milk (or oat milk or heavy cream if you like)
3 cups soaked cashew nuts ( soak in water for 3-4 hours)
1 tbsp garlic paste or 1 tsp fresh garlic
2 tbsp olive oil
2 tbsp fresh thyme leaves
This is an easy and a really impressive salad for guests, just by the looks of it. Usually chefs fill the flower and fry them, but I thought they would be much prettier if enjoyed raw. The filling is made entirely in the blender and then squeezed into the flower with the aid of a decorating bag. Done! Prepare the filling days ahead and refrigerate to save time.
I set them on a bed of zucchini puree, also made in your blender, sprinkle your alfalfa sprouts all over the plate and place your flowers on it, drizzle with olive oil, cashew nuts and coarse salt.