Stuffed zucchini with amaranth

Submitted by enr on 21 Jan 2014
3 courgettes
100 g amaranth
250 ml water
3-4 tbsp olive oil
1 red onion, cut into crescents
1 clove garlic, finely chopped
50 g cheddar cheese
6-8 cherry tomatoes, sliced ​​
3-4 sprigs fresh parsley
salt and freshly ground pepper pinto
Stuffed zucchini with amaranth
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Courgettes are cut in half lengthwise. Their interior is carved with a spoon. Meat of courgettes not used in the recipe. Can be maintained for a cream soup, vegetable puree and vegetable balls. So shaped zucchini boats are blanched in boiling salted water for 5-6 minutes. Remove with a slotted spoon and drain. Arrange in a baking dish, close to each other. Heat olive oil in a saucepan. It sautéed onion and garlic for 3-4 minutes. Add Amaranth and stir 2-3 minutes. When heated well will start to care. Add water, stuffing mix and boil 15 minutes until the liquid is absorbed and Amaranth swell. Salt with salt and freshly ground pepper colorful. Get out of the fire and add the chopped parsley. The filling is distributed in the boats of zucchini. Top Grate the cheddar cheese, and on it are arranged tomato rings. In pan pour a little water and courgettes baked for 15 minutes at 200C or until the feta cheese is melted and is golden color. Amaranth is valuable to the availability of complete plant egg white, balanced so as not detected in any other cereal. Amaranth is a source of fiber, iron and calcium. The absence of gluten makes it suitable for people intolerant to gluten.
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21 Jan 2014