Soak the cashews overnight in cold water or soak them in hot water for about an hour.

Remove the pistil and pollen from the inside of each flower without breaking the blossom. With a damp towel, clean the flowers from any dirt.

Preheat your oven to 180° C (350° F). Cube the zucchini and toss it with some olive oil and salt. Roast them for about 20 minutes.

Add the roasted zucchini to your blender, and add the soaked cashews. Add the remaining olive oil to the blender, followed by the mustard, salt, pepper, and white wine vinegar. You can also add the lemon zest or nutritional yeast during this stage. Blend the ingredients until you have a thick, creamy sauce. Check for seasoning.

Use a piping bag to add the cream to the Fiori di Zucca. You can fill the cream into a plastic bag and cut off an edge to press it into the blossom. Lay the stuffed flowers onto a backing sheet.

Bake the flowers at 200° Celsius (400° Fahrenheit) until deliciously golden brown. You can serve them just as they are or garnish them with finely chopped fresh herbs.