Millet Stuffed Zucchini Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the zucchini in half lengthwise and scoop out the seeds and flesh, leaving a hollow shell.
• STEP 3.In a saucepan, cook the millet according to package instructions.
• STEP 4.In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and bell peppers until softened.
• STEP 5.Add the cooked millet, diced tomatoes, and herbs to the skillet. Cook for a few minutes until well combined.
• STEP 6.Fill each zucchini half with the millet mixture and place them on a baking sheet.
• STEP 7.Bake for 25-30 minutes, or until the zucchini is tender and the filling is golden and crispy.
• STEP 8.Serve the millet stuffed zucchini hot, garnished with fresh herbs if desired.

Cooking Tips

• You can add other vegetables like mushrooms or spinach to the filling for added flavor and nutrition.
• Feel free to experiment with different herbs and spices to suit your taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the millet stuffed zucchini as a main dish with a side salad or roasted vegetables.
• You can also serve it as a side dish alongside grilled chicken or fish.
• To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.