Millet Stuffed Zucchini

Millet Stuffed Zucchini
  • 1 1/2 cups water
  • 3/4 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
  • 1/4 cup water


  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Spoon millet mixture into hollowed zucchini and place in a baking dish.
  6. Bake in the preheated oven until browned on top, 15 to 20 minutes.

04/02/2018
Millet Stuffed Zucchini, recipe PT15M PT1H 5 455 calories

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