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Olive, Tomato, and Millet–Stuffed Zucchini

Ingredients (17)

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup millet, rinsed
  • 2 cups vegetable broth or water
  • 4 medium zucchini, ends trimmed
  • 1/2 cup chopped, pitted kalamata olives
  • 1/4 cup capers
  • Chopped fresh parsley for garnish
  • 1 tablespoon olive oil
  • A few dashes freshly ground black pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 22 ounce can whole tomatoes
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Nutritional Information
  • Calories111
  • Fat3.61g
  • Saturated fat0.56g
  • Trans fat
  • Carbs17.88g
  • Fiber3.8g
  • Sugar5.25g
  • Protein3.7g
  • Cholesterol
  • Sodium322.38mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Olive, Tomato, and Millet–Stuffed Zucchini

Zucchini boats are perfect vehicles for transporting the tangy olive-tomato-millet combination into your mouth.

This recipe was featured as part of our Supercharge with Superfoods photo gallery.

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Instructions

  1. 1Sauté the onions in olive oil over moderate heat for 5-7 minutes, until onions are translucent. Add garlic and sauté until fragrant, about a minute.
  2. 2Add the millet, herbs, spices, and salt; sauté for about 3 minutes. Add the tomatoes, crushing them with your hands as you add them. Add the remaining tomato juice and vegetable broth. Cover pot and bring to a boil. Once boiling, lower heat and simmer for 20 minutes.
  3. 3Meanwhile, prepare the zucchini. Slice zucchini in half lengthwise. Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway. Cover the pan, bring to a boil; once boiling, let cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool.
  4. 4Once cool enough to handle, use a tablespoon to remove pulp, leaving about 1/4 inch of pulp in the zucchini. Chop the pulp and reserve.
  5. 5Preheat oven to 350°F.
  6. 6Add the zucchini pulp, olives, and capers to the millet mixture. Simmer for about 5 more minutes, until the millet is tender.
  7. 7Stuff each zucchini half with some of the mixture. Place in a baking dish and bake for about 20 minutes. Let cool for about 5 minutes before serving; sprinkle with fresh parsley.

Beverage pairing: This Mediterranean-inspired dish will sing with a juicy Grenache-based red from the Côtes du Rhône. Here in the United States, the selection of wines from this region is vast. We like the 2003 Côtes du Rhône Jean-Luc Colombo “Les Abeilles.”

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