How do I dry the zucchini flowers if I don't have a food dryer?

While a food dryer is recommended for crispiness, you can try baking them on a low heat (around 200 degreesF/95 degreesC) in your oven until they are crispy, turning occasionally.

What is rice stracchino and can I substitute it?

Rice stracchino is a plant-based cheese alternative made from rice, offering a creamy texture. If unavailable, you could use another soft, spreadable vegan cheese alternative, though the flavor profile may change slightly.

Can I prepare the zucchini cream ahead of time?

Yes, you can prepare the zucchini cream and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.

What kind of zucchini works best for this recipe?

The recipe specifies using light zucchini varieties, noting that smaller, more tender ones cook faster. Any zucchini you prefer will work, but adjust cooking time as needed.

How can I ensure the sunflower seeds don't burn while toasting?

Toast the sunflower seeds over medium heat, turning them often. Keep a close eye on them as they can burn quickly, especially after adding the tamari sauce.

7 years ago

Zucchini Cream, Dried Zucchini Flowers and Rice Stracchino
[Vegan]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Vibrant green zucchini cream, topped with crispy dried zucchini flowers, toasted tamari sunflower seeds, fresh mint, and rice stracchino croutons.

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Zucchini Cream, Dried Zucchini Flowers and Rice Stracchino [Vegan]

Dairy Free

This delicious and delicate dish will impress anyone you choose to share it with!

Ingredients You Need for Zucchini Cream, Dried Zucchini Flowers and Rice Stracchino [Vegan]

1 3/4 pounds of zucchini (of the variety you prefer, this recipe used the light ones)
8 zucchini flowers
6 tablespoons of rice stracchino
4 tablespoons of natural sunflower seeds
4 slices of wholemeal rye bread (or other bread of your choice)
vegetable broth as needed
smoked paprika powder to taste
tamari soy sauce to taste
extra virgin olive oil to taste
mint leaves to taste

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How to Prepare Zucchini Cream, Dried Zucchini Flowers and Rice Stracchino [Vegan]

Heat a pan and toast the sunflower seeds over a medium heat for a few minutes, turning them often to prevent them from burning. Sprinkle with tamari sauce, stir quickly and remove from the heat. Let them cool.
Clean the zucchini flowers by removing the pistil and cut each flower in 4 lengthwise. Brush them lightly with extra virgin olive oil, sprinkle with salt and transfer them to the dryer for a few hours until they become crispy.
Cut the zucchinis into small pieces and put them in the pot, cover them flush with boiling vegetable stock and cook on a low heat with a lid until the zucchinis are soft (the cooking time depends on the type of zucchini, these were small and tender) so it took about 8 minutes).
Transfer the zucchini into a blender or the immersion blender jug with 2 tablespoons of rice stracchino and a few mint leaves and reduce to a smooth cream.
Toast the slices of bread under the grill of the oven or in a non-stick pan, cut them and spread some stracchino of rice.
Place the cream in a bowl, sprinkle with tamari sunflower seeds, decorated with dried courgette flowers and stracchino bread croutons. Sprinkle with smoked paprika, garnish with mint leaves and serve.