BAKED ZUCCHINI STUFFED WITH MILLET

Combination of zucchini, olive oil and herbs create fresh meal with mediterrenian feeling. You can serve it with fresh salad to create light summer meal or serve with potato mash. Serve with olive oil drizzled over.  

Ingrediencie

2 large zucchini

1/4 cup millet

1 cup red beans /cooked, preserved/

1 – 2 tomatoes

1 – 2 cloves garlic

Salt, ground black pepper

Mixed herbs /basil, oregano, thyme, marjoram/

Olive oil

Postup

  1. Preheat the oven.

  2. Thoroughly rinse millet to remove the bitterness and sort any discolored pieces.

  3. Add millet and water to a small pot. To cook 1/4 cup of millet, you´ll need 1/2 cup of water. While cooking, you can add some water.

  4. Bring to boil over high heat, then reduce to low and cook for 15 minutes. Stir occasionally.

  5. Meanwhile, cut zucchini into 2 halves. Scoop out the pulp and set aside.

  6.  Transfer zucchini into oven and bake for 10 – 15 minutes.

  7. Chop tomatoes finely.

  8. Add tomtatoes, beans and millet in a bowl.

  9. Season with salt, pepper, garlic and herbs.

  10. Remove the zucchini from the oven.

  11. Stuff zucchini with prepared mixture.  Transfer to oven and bake for 10 minutes.

  12. Serve with olive oil drizzled over. Best when fresh.  

 

 

  1. Thoroughly rinse millet to remove the bitterness and sort any discolored pieces.

  2. Add millet and water to a small pot. To cook 1/3 cup of millet, you´ll need 2/3 cup of water. While cooking, you can add some water.

  3. Bring to boil over high heat, then reduce to low and cook for 15 minutes. Stir occasionally.

  4. Once the liquid is absorbed and the millet is tender, remove from heat.

  5. Add remaining ingredients and enjoy.  Serve imidiatelly.

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