Summary

Ingredients

• 125 g amaranth
• 350 ml vegetable stock
• 1 onion (s)
• 1 clove garlic (alternatively heaped teaspoon wild garlic paste from the jar)
• 450 g zucchini
• 150 g carrot (s)
• 300 g tomato (s)
• salt and pepper
• 0.25 teaspoon ¼ cayenne pepper
• Paprika powder, noble sweet
• thyme
• olive oil
• 50 g cheese (ratin cheese)

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Instructions

1. Bring the amaranth in the vegetable stock to a boil, switch back to low heat and simmer for about 25 minutes until the grains are soft.
2. Finely dice the onion, garlic and carrot, cut the zucchini into slightly larger cubes. Scald tomatoes, peel, core and cut into small pieces.
3. Fry the zucchini in a pan in olive oil, season with salt, pepper and plenty of paprika and finish cooking. Remove and set aside.
4. Now fry the onion and garlic in oil, add the diced carrots, season with salt, cayenne pepper and 1 teaspoon paprika and fry gently for 5 minutes over a medium heat. Add tomatoes, season with thyme and stew for another 10 minutes.
5. Mix in the zucchini cubes and pour the vegetable mixture into a baking dish. Spread the amaranth on the vegetable layer, sprinkle with cheese and bake at 200 ° C for about 20-25 minutes until the cheese has run.