Recipe: Zucchini Blossoms Stuﬀed with Amaranth
Summary: By Cornelia Guest, Author of Cornelia Guest’s Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining “Zucchini blossoms are so beautiful. This is so easy to make, and your friends will be very impressed. You can make the stuffing the day before so you can enjoy your friends, stuff the blossoms and have a great lunch. Amaranth is a gooey grain that works well as a stuffing. I serve this dish with iced tea with mint or a crisp white wine. Fresh tomatoes go well with the squash blossoms.”
- 3 cups amaranth
- 1 medium onion, quartered
- 3 Tbl olive oil, divided
- 2 medium zucchini, diced
- 1 small eggplant, diced
- 1 garlic clove
- 12 large blossoms (4 per serving)
- 1 Tbl parsley, finely chopped
- Bring 3 cups of water to a boil and add amaranth. Simmer and cook until water is absorbed, approximately 20 to 25 minutes.
- Cook the onion in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
- Saute zucchini in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
- Add eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
- Mix the cooked vegetables with the amaranth and add parsley. Fill the squash blossoms with the mixture. Serve at room temperature.
Number of servings (yield): 4
The above recipe is an excerpt from the newly published book, Cornelia Guest’s Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining and reprinted with permission.
© 2012 Cornelia Guest, author of Cornelia Guest’s Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
Cornelia Guest, author of Cornelia Guest’s Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining, is an activist, philanthropist, and businesswoman. In 2009, she founded Cornelia Guest Events and Cornelia Guest Cookies, catering charity and entertainment events with healthy, delicious vegan food. She is launching her own line of animal-friendly handbags, wallets, and dog accessories made with a vegan alternative to leather. She lives in New York.