Zucchini Blossoms Stuffed with Amaranth Recipe
By Cornelia Guest,
Author of Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
Serves 4
Total time: 45 minutes
Ingredients
| Amaranth | 3 Cup (16 tbs) | |
| Onion | 1 Medium | |
| Olive oil | 3 Tablespoon, divided | |
| Zucchini | 2 | |
| Eggplant | 1 Small | |
| Garlic | 1 Clove (5gm) | |
| 4 large blossoms per serving | ||
| Parsley | 1 Tablespoon, finely chopped | |
Directions
1. Bring 3 cups of water to a boil and add amaranth. Simmer and cook until water is absorbed, approximately 20 to 25 minutes.
2. Quarter the onion and cook in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
3. Dice zucchini and sauté in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
4. Dice eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
5. Mix the cooked vegetables with the amaranth and add parsley. Fill the squash blossoms with the mixture. Serve at room temperature.
© 2012 Cornelia Guest, author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
For more information please visit http://www.corneliaguest.com, and follow me on Facebook and Twitter.
2. Quarter the onion and cook in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
3. Dice zucchini and sauté in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
4. Dice eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
5. Mix the cooked vegetables with the amaranth and add parsley. Fill the squash blossoms with the mixture. Serve at room temperature.
© 2012 Cornelia Guest, author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
For more information please visit http://www.corneliaguest.com, and follow me on Facebook and Twitter.
Chef
