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Zucchini Blossoms Stuffed With Amaranth 

Simple.Pleasures's picture
By Cornelia Guest,
Author of Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining Serves 4 
Total time: 45 minutes
Ingredients
  Amaranth 3 Cup (48 tbs)
  Onion 1 Medium
  Olive oil 3 Tablespoon, divided
  Zucchini 2
  Eggplant 1 Small (You Want To End Up With 1-1/2 Cups After Its Is Cooked)
  Garlic 1 Clove (5 gm)
  Blossoms 4 Large (Per Serving)
  Finely chopped parsley 1 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Story
Zucchini blossoms are so beautiful. This is so easy to make, and your friends will be very impressed. You can make the stuffing the day before so you can enjoy your friends, stuff the blossoms and have a great lunch. Amaranth is a gooey grain that works well as a stuffing. I serve this dish with iced tea with mint or a crisp white wine. Fresh tomatoes go well with the squash blossoms.

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