Stuffed Zucchini Flowers

Difficulty: Easy-Medium

Makes 12

Okay, so I obvs haven’t started my health-kick yet but I assure you, it’s coming! Before I launch myself into healthdom, I’ve decided to make a few decadent recipes and here’s one of my favourites. These cheese filled, deep-fried vegetables of moreish goodness go nicely with a light summer salad and some lemon mayo. If you end up with leftover stuffing, roll it into balls and deep-fry as well, they’re a treat of their own.


  • 12 zucchini flowers (with zucchini still attached)
  • 1/3 block Blue Style Cheezly
  • 1 tablespoon Tofutti Sour Supreme
  • Dash of lemon juice
  • 1/3 cup dry breadcrumbs
  • 8 fresh basil leaves
  • 1 clove garlic, crush
  • Salt and pepper to taste
  • 1 cup self raising flour
  • 1 1/4 cups chilled water
  • Vegetable oil for deep frying


  1. In a food processor, pulse together your Cheezly, Sour Supreme, lemon juice, breadcrumbs, basil, garlic. salt and pepper until well combined.
  2. Gently run your finger along the inside of the zucchini flower to open it up and fill with mixture being careful to avoid overfilling. Seal by twisting the top gently.
  3. In a bowl, sift in the flour before slowly adding the chilled water while stirring.
  4. Heat the oil in a deep saucepan or deep-fryer.
  5. Dip each flower into the batter before popping in the oil and frying until golden brown.
  6. Drain on paper towel before serving.


  • Megan

    These look amazing, can’t wait to make them! I’ve only just stumbled across your blog and your recipes are some of the best I’ve ever seen. Perhaps a new Vegan Restaurant opening in Newy soon ? 😀

    • Chelsey

      Awww thanks Megan, they are pretty delicious. A restaurant may be on the cards one day but not any time soon unfortunately!