How To Cook Stuffed Zucchini With Millet, Olives And Herbs - Recipe
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Stuffed zucchini with millet, olives and herbs". Delicious recipe.
Required products :
- 3 zucchini
- 1 tablespoon oil
- 1 onion
- 2 cloves garlic
- 1/2 cup millet *
- 1.5 teaspoons water or vegetable broth *
- 40 grams of black olives
- 1/2 teaspoon dried rosemary, thyme, marjoram, basil and salt
- 1 teaspoon ground sweet red pepper
- 400 grams of canned tomatoes in their own juice
* a tea cup with a capacity of 250 milliliters was used to measure the products
Preparation :
Wash the millet well under running water, chop the olives.
Fry the chopped onion in the oil for 5-7 minutes until transparent, then add the finely chopped garlic and leave the mixture on the stove for another minute until the characteristic aroma appears.
Once it starts to feel clear, add the washed millet, herbs, red pepper and salt to the fragrant vegetables.
Stir and 3 minutes later pour into the bowl and canned tomatoes along with the juice (if they are whole, you can mash them with a fork). Pour the water, close the container with a lid and bring the mixture to a boil. Let it cook for 20 minutes on low heat.
In the meantime, deal with zucchini. Cut them in half lengthwise, remove their tails, arrange them in a large pan with the cut down. Pour water to cover them in half. Close with a lid, turn on the stove to medium heat and wait until the liquid boils. Five minutes later, remove the zucchini and cool.
When this happens, use a spoon to carve the inside with the seeds, so you will get "boats". If the seeds are not many, cut a part of the meat, which you can chop finely and add to the stuffing of millet.
While the oven heats up to 175 degrees, add the olives to the millet, stir and cook for about 5 minutes (until soft).
Fill the zucchini with this combination and bake for 20 minutes.
Serve when cool.
Enjoy your meal!
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