Zucchini Stuffed with Amaranth - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Zucchini Stuffed with Amaranth - Dr. Sebi's Cell Food

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


  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. Cut the zucchini into pieces about 4-inches high. Then scoop them and put them on a baking sheet. Season to your liking and cook at 350°F for 10 minutes.
  6. Remove them from the oven to proceed to fill them with amaranth.
  7. Return to cook in the oven for about 10 minutes more.
  8. Sprinkle with fresh dill and enjoy.