What it is a valuable amaranth is the presence of complete plant protein balanced in the way it is not found in any other cereal. Amaranth is a source of fiber, iron and calcium. Lack of gluten makes it suitable for people intolerant to gluten.
Products:
3 medium sized zucchini
100 g of amaranth
250 ml of water
3-4 tablespoons of olive oil
1 onion red onion, cut into half moons
1 clove of garlic, finely chopped
50 g ched cheese
6-8 chopped tomatoes, cut into slices
3-4 stalks of fresh parsley
salt and freshly ground pepper
The courgettes are cut two in length. Their inside is carved with a spoon. (The meat of courgettes is not used in the recipe and can be reserved for cream, soup, vegetable puree or vegetable meatballs.)
The so-formed courgettes are blanched in boiling salted water for 5-6 minutes. Remove them with a spoon and drain. They are placed in a tray, tight to each other.
The olive oil is heated in a saucepan. Sink the onions and garlic in it for 3-4 minutes. Add the amaranth and stir for 2-3 minutes. When it gets hot it will start to care. Add the water, stir the stirring and let it boil for 15 minutes until the liquid is absorbed and the amarantum swells. Salted with freshly ground pepper. Remove the fire and add the chopped parsley.
The stuffing is distributed to the zucchini boats. At the top, the cheddar cheese is shredded, and there are circles of tomatoes on it. Pour some water into the pan and cook the zucchini for 15 minutes at 200 ° C or until the cheese melts and gets a golden color.
Source: http://www.kulinarno-joana.com/2010/05/stuffed-zucchini-with-amaranth/