Millet Stuffed Zucchini recipe
All Recipes Side Dish Vegetables Squash Zucchini
Ingredients
- 1 ½ cups water ¾ cup millet 4 zucchini, ends trimmed 3 tablespoons ghee (clarified butter) 1 onion, chopped 1 red bell pepper, chopped 2 cloves garlic, minced 1 teaspoon sea salt ¼ cup water
Nutrition Info
- 278.9 caloriescarbohydrate: 38.9 gcholesterol: 24.6 mgfat: 11.5 gfiber: 6.1 gprotein: 6.6 gsaturatedFat: 6.3 gservingSize: -sodium: 460.7 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Millet Stuffed Zucchini
Directions
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Bring 1 1/2 cups water and millet to a boil in a saucepan, reduce heat, cover saucepan, and simmer until water is absorbed, 10 to 15 minutes. Fluff millet with a fork.
Bring a pot of water to a boil, cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Reserve zucchini meat.
Preheat oven to 350 degrees F (175 degrees C).
Heat ghee in a skillet over medium heat, cook and stir onion, red bell pepper, and garlic until slightly soft, about 5 minutes. Stir millet, zucchini meat, and salt into onion mixture. Slowly pour 1/4 cup water into mixture while constantly stirring, cook until desired consistency is reached, 3 to 5 minutes.
Spoon millet mixture into hollowed zucchini and place in a baking dish.
Bake in the preheated oven until browned on top, 15 to 20 minutes.