Zucchini Blossoms Stuffed with Amaranth 

Simple.Pleasures's picture

Jun. 28, 2012

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
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