Vegan Zucchini, Squash Blossom & Almond Cheese Crostata

Lately I've been nostalgic. A box arrived from Ohio filled with countless pictures from college. I can't believe that next year will be one decade since I graduated from Bowling Green State University. This box opened my mind to many forgotten memories. Some of pure laughter, some of the sweet memories of that one college love and some of tears of the many hand-written letters that we used to write each other "back in the day." 

Summer is also the season of nostalgia for me. 

I remember my parent's garden so clearly. As a child, I helped my mom prep, plant and pick the many rewards from a season of hard work. I will never forget the massive zucchinis my mom picked, which would end up in a batch of zucchini bread. And as any child who loved sugar, chocolate zucchini bread was my favorite. 

Nothing tasted as good and fresh as homegrown produce. 

Tomorrow a surprise #recipe for you, using these squash blossoms I found from @queenannefarmersmarket □ #vegan #veganfood #vegetarian #veganfoodporn #glutenfree #glutenfreevegan #mindbodysoulfood #mindfuleating #healthyfood #healthylifestyle #healthcoach #healthyeating #diet #nutrition #farmersmarket #personaltrainerfood #personaltrainer #food #foodie #foodblogger #foodblog #foodporn

A post shared by Elizabeth Kovar (@erkovar) on Jul 31, 2017 at 9:26pm PDT

"When I pass a flowering zucchini plant in a garden, my heart skips a beat."
-Gwyneth Paltrow

Today, my "garden" is the Queen Anne Farmer's Market. One vendor from Yakima, "The Palm Dessert of Washington," had a box of squash blossoms. I never cooked with these flowers, and well, "inspired by nature" I decided to try something new. 

Chefs traditionally stuff squash blossoms with cheese. Since I recently made an almond cheese spread, I integrated tradition with the classic and ever-so-rustic-looking zucchini crostata. Tradition and nostalgia go hand-in-hand like peas and carrots. 

Squash blossoms are not required to make this recipe since the zucchini and almond cheese alone taste great. 

"One's own flowers and some of one's own vegetables make acceptable, free, self-congratulatory gifts when visiting friends, though giving zucchini - or leaving it on the doorstep, ringing the bell, and running - is a social faux pas."
-Barbara Holland

Vegan Zucchini, Squash Blossom & Almond Cheese Crostata
​Prep Time: 15 minutes
​Bake Times: 38-40 minutes

Ingredients:
1 cup flour
6 tbsp vegan butter (used scant of earth balance)
1/4 tsp salt
5 tbsp cold water
________________________
1 medium zucchini, sliced
1 tbsp olive oil
pinch of salt + italian spices
6 squash blossoms
​1 almond cheese recipe

​Directions:
​Preheat the oven to 350-degrees. 

​Begin with the crust. Mix the dry ingredients into a bowl. Add the butter and cut it into the flour with a fork or pastry cutter. Gradually add the water one tablespoon at a time. Mix in between until a dough forms. Knead the dough with your hands and place the dough in the refrigerator, covered. 

Wash, slice and cook the zucchini with the olive oil and spices in a frying pan on low heat.

While cooking, prep the almond cheese if its not already pre made. 

Once the zucchini is complete, place the zucchini on a plate.  Remove the insides and the stem of the squash blossom. Wash the blossom and stuff it with cheese. Twist the ends and place it in the pan on low heat for a quick sauté. I kept the pan on low, sautéing the blossoms on all sides while prepping the remainder.

Once complete, place the dough on a floured surface and with a rolling pin, roll the dough into a circle. Smear between 4 to 5 tablespoons of almond cheese on the dough, leaving 1-2 inches of space near the edges. 

Place the zucchini on top of the cheese in a circular motion. Next, top with the squash blossoms. Place the crostata on a baking sheet lined with parchment paper. Bake for 38-40 minutes. 

What's your favorite crostata? Save all Mind Body Soul Food recipes on your Yummly recipe box below!

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