These Zucchini Blossom Quesadillas with Vegan Cheese are a delightful seasonal vegan dish, featuring delicate zucchini flowers folded into corn tortillas with melty vegan cheese and fresh herbs. Light, savory, and beautifully fresh, they make a perfect quick meal or appetizer during zucchini season.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 300 kcal
- 6 –8 fresh zucchini blossoms gently cleaned and stems removed
- 4 small corn tortillas or flour tortillas if preferred
- 100 g about 1 cup shredded vegan cheese (mozzarella-style)
- 1 tbsp fresh cilantro or parsley chopped
- 1 small green chili finely sliced (optional, for heat)
- 1 tbsp olive oil or vegan butter for cooking
- Salt and pepper to taste
- Lime wedges for serving
Prep the Blossoms: Carefully open each zucchini blossom and remove the inner stamen if present.
Pat dry if needed.
Assemble the Quesadillas: On one half of each tortilla, layer a handful of shredded vegan cheese, a few zucchini blossoms, a sprinkle of herbs, and optional green chili slices.
Fold the tortillas over to form a half-moon shape.
Cook: Heat a non-stick skillet over medium heat and brush lightly with olive oil or vegan butter.
Cook the quesadillas for 2–3 minutes on each side until golden and the cheese is melted.
Serve: Cut into wedges and serve immediately with lime wedges on the side.
- Handle zucchini blossoms very gently—they are delicate!
- Add a few thin slices of avocado inside the quesadilla for extra creaminess.
- For a spicy twist, serve with a side of salsa verde or chipotle mayo.
🌿 Tip: Zucchini blossoms are best used the day you buy them for maximum freshness and flavor!Keyword plant-based quesadilla, quick vegan lunch, seasonal vegan dish, stuffed tortillas, summer vegan recipe, vegan cheese tortilla, vegan Mexican food, vegan quesadilla, zucchini blossom quesadilla, zucchini flower recipe