Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Zucchini Stuffed With Amaranth [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These delectable zucchini are stuffed with amaranth, onions, tomatoes, and a delightful bouquet of Italian herbs that perfume the whole dish. This is a great meal to serve to company as the main course, or you can save them for you own lunches throughout the week.

Zucchini Stuffed With Amaranth [Vegan, Gluten-Free]

Serves

6

Ingredients

  • 1/4 cup amaranth
  • 2 tablespoons oil
  • 1 teaspoon garlic powder
  • 1 onion
  • 3 medium zucchini
  • 8.8 ounces cherry tomatoes
  • Salt, to taste
  • Thyme, to taste
  • Pepper, to taste
  • Oregano to taste

Preparation

  1. Cook the amaranth in a pan with cold water over medium heat. You want the water to be about 2 inches over the amaranth.
  2. Add salt and seasonings, then stir the mixture.
  3. Once it boils, lower the heat and cook for about 15-20 minutes. When all of the water is absorbed, remove it from the heat.
  4. In a frying pan, sautée the chopped onion and add the cherry tomatoes. When the onions are golden brown, mix them with the amaranth. Set this aside.
  5. We washed the zucchini very well and cut it into pieces about 4-inches high. Then we cup them and put it on a baking sheet. Season with a dash of oil, pepper, garlic powder and cumin and cook at 350°F for 10 minutes. After this time, we remove them from the oven to proceed to fill them with amaranth. Return to cook in the oven for about 10 minutes more.
    Amaranth can be consumed at breakfast, ideal for winter and for its properties, to combat anemia, cramps and diabetes due to its high fiber content, protein, vitamins and minerals. It is a good alternative to pasta and rice.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Whole and healthy plant-based recipes from the chef's kitchen. Alejandra is the chef of a well known vegetarian restaurant in Santiago of Chile. She's been vegan for 8 years and her way of doing activism is through the cooking where she can demonstrate how creative she is. She loves to cook with whole and healthy foods.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Raw Portobello Burgers With Collard Greens and Guacamole [Vegan, Gluten-Free]

Portobello Burgers With Collard Greens and Guacamole [Vegan, Raw, Gluten-Free]

Almost Instant Turmeric-Ginger Tea [Vegan, Gluten-Free]

{Almost Instant} Turmeric-Ginger Tea [Vegan, Gluten-Free]

Cookie Dough Chocolate Pops [Vegan, Gluten-Free]

Cookie Dough Chocolate Pops [Vegan, Gluten-Free]

Red Quinoa and Mango Salad With Lime Dressing [Vegan]

10 Dishes to Help Fight a Belly Bulge

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Zucchini Stuffed With Amaranth [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×