Instructions
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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.
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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.
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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.
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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.
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5Preheat oven to 350°F.
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6Add the zucchini pulp, olives, and capers to the millet mixture. Simmer for about 5 more minutes, until the millet is tender.
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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.”
