How do I cook the amaranth for this recipe?

Cook 1/4 cup amaranth in a pan with cold water (about 2 inches above the grain) over medium heat. Add salt and seasonings, then boil, reduce heat, and simmer for 15-20 minutes until water is absorbed.

How should I prepare the zucchini for stuffing?

Wash and cut three medium zucchini into 4-inch pieces, then cup them and place on a baking sheet. Season with oil, pepper, garlic powder, and cumin, then bake at 350 degreesF for 10 minutes before filling.

What makes up the savory filling for these zucchini?

The savory filling combines cooked amaranth with sauteed chopped onion and cherry tomatoes, seasoned with salt, thyme, pepper, and oregano.

What are the benefits of using amaranth in this dish?

Amaranth is highlighted for its high fiber, protein, vitamins, and minerals, making it beneficial for combating anemia, cramps, and diabetes, and serving as a great alternative to pasta and rice.

Can I make these Zucchini Stuffed With Amaranth ahead of time?

You can prepare the amaranth filling and pre-bake the zucchini ahead of time. Assemble and bake the stuffed zucchini just before serving for the best texture.

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Zucchini Stuffed With Amaranth
[Vegan, Gluten-Free]

AO By: Alejandra Olmedo

Author Bio

Whole and healthy plant-based recipes from the chef's kitchen. Alejandra is the chef of a well... Read More

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Close-up of baked zucchini halves generously stuffed with a savory amaranth, onion, and cherry tomato mixture, garnished with fresh herbs.

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Zucchini Stuffed With Amaranth [Vegan, Gluten-Free]

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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.

Ingredients You Need for Zucchini Stuffed With Amaranth [Vegan, Gluten-Free]

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

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How to Prepare Zucchini Stuffed With Amaranth [Vegan, Gluten-Free]

Cook the amaranth in a pan with cold water over medium heat. You want the water to be about 2 inches over the amaranth.
Add salt and seasonings, then stir the mixture.
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.
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.
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.