Delicious Millet Stuffed Zucchini Recipe

Try out this delectable millet stuffed zucchini recipe that combines the wholesome flavors of millet, zucchini, and a blend of aromatic herbs. The zucchini boats are filled with a delightful mixture of cooked millet, vegetables, and cheese, creating a nutritious and delicious dish. It's a perfect option for a family dinner or a special occasion. This recipe can be easily customized with your favorite veggies and spices, making it suitable for different dietary preferences. Besides being full of flavor and nutrients, this millet stuffed zucchini recipe is also gluten-free and vegetarian.

Ingredients

• 4 medium zucchini
• 1 cup cooked millet
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, finely chopped
• 1 medium carrot, grated
• 1 cup baby spinach, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 cup grated cheddar cheese (or vegan cheese alternative)
• Salt to taste

Directions

1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Cut each zucchini lengthwise and scoop out the flesh, leaving about a 1/4-inch border around the edges to create zucchini boats.
3. Chop the scooped-out zucchini flesh.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the chopped onion and garlic to the skillet and sauté until translucent.
6. Add the red bell pepper, grated carrot, and chopped zucchini flesh to the skillet. Cook until the vegetables are tender.
7. Stir in the cooked millet, dried oregano, dried basil, smoked paprika, black pepper, and salt.
8. Cook the mixture for another 2-3 minutes, allowing the flavors to blend.
9. Remove the skillet from heat and stir in the chopped baby spinach.
10. Spoon the millet mixture into each hollowed-out zucchini boat, pressing it gently to fill.
11. Place the stuffed zucchini boats in the prepared baking dish.
12. Sprinkle the grated cheddar cheese evenly over the top of each boat.
13. Cover the baking dish with foil and bake for 20 minutes.
14. Remove the foil and continue baking for an additional 10-15 minutes, until the zucchini is tender, and the cheese is golden and bubbly.
15. Remove from the oven and let it cool slightly before serving.
16. Garnish with fresh herbs if desired and enjoy!

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