Stuffed courgettes (zucchini) are commonly made with meat, but this recipe with millet is definitely healthier and tastes great with this combination of flavors. Also millet can benefit your health!

Take a look at some of the benefits of millet:

  • Millet is easily digestible and contains many valuable nutrients. 
  • It is alkaline, so it helps to deacidify the body. Does not contain gluten.
  • It provides the body with silicon, rare in food products, which is responsible for healthy joints and improves bone mineralization, as well as prevents bones from descaling and accelerates regeneration after injuries. It also ensures a healthy appearance of the skin, hair and nails and keeps blood vessels in good condition, preventing the accumulation of cholesterol in them. Silicon also affects metabolism, making it easier to lose weight. Most people have deficiencies of this element in the body due to incorrect eating habits and limited absorption of silicon.
  • Millet contains valuable B vitamins (B1 – thiamin, B2 – riboflavin, B6 – pyridoxine and pantothenic acid) and minerals: magnesium, calcium, phosphorus, potassium and iron.
  • Millet contains vitamin E and lecithin, which improve memory and concentration.
  • It is also rich in antioxidants, i.e. substances that capture and neutralize free radicals.

It can be served in many ways and is delicious.

So let’s try our stuffed zucchini with millet!

.

  • preparation: 15 min
  • cooking: 30 min
  • ready in about: 45 min

SERVES 1- 2

(serves 1 as a main course, or 2 if served with salad or as a side dish)

  • 1 courgette (medium size) approx. 250 g, green or yellow
  • 2-3 tablespoons millet
  • 1/2 small onion, diced
  • 1/2 stalk celery, diced
  • 1-2 garlic clove, peeled and crushed
  • 1/2 teaspoon chili powder
  • 2-3 teaspoons tomato paste
  • 1 tablespoon dark miso paste
  • 2-3 tablespoons parsley leaves, finely chopped
  • 3 tablespoons fresh oregano leaves, finely chopped + 4 sprigs for decoration (instead of fresh you can use 1-2 teaspoons of dried oregano as well)
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • shredded Parmesan cheese on top (as much as you like). You can skip cheese, if you prefer vegan dish!

1. Cut each courgette in half lengthways and then carefully, using a teaspoon, scoop out the courgette flesh, but not all of it. You need 1/3-inch of flesh left all around the sides, so the courgette holds its shape.

2. Put the courgette “boats” in a greased ovenproof dish, hollowed-side up.

3. Preheat oven to 180°C/356°F.

4. Heat one tablespoon of olive oil in a frying pan and add onion, celery, garlic and mix until it has just started to turn golden.

5. Meanwhile chop the scooped out courgette flesh on a cutting board and pour it into the frying pan with cooked vegetables together with millet.

6. Season to taste with salt and black pepper and herbs.

7. Stir dark Miso paste and tomato paste into the courgette mixture.

8. Add a few spoons of water if needed, but please do not make the mixture too runny. Cook on low heat about 5-10 minutes. Stir well, so that it does not burn.

9. Spoon the warm mixture into the hollows and spill onto the sides.

10. Bake for approx. 20 minutes until the courgette is tender, but not too much. The courgette should be still a little bit crispy.

11. Once the dish is baked, let it cool about 5 minutes before serving.

 

TIME:

  • preparation: 15 min
  • cooking: 30 min
  • ready in about: 45 min

INGREDIENTS:

SERVES 1- 2

(serves 1 as a main course, or 2 if served with salad or as a side dish)

  • 1 courgette (medium size) approx. 250 g, green or yellow
  • 2-3 tablespoons millet
  • 1/2 small onion, diced
  • 1/2 stalk celery, diced
  • 1-2 garlic clove, peeled and crushed
  • 1/2 teaspoon chili powder
  • 2-3 teaspoons tomato paste
  • 1 tablespoon dark miso paste
  • 2-3 tablespoons parsley leaves, finely chopped
  • 3 tablespoons fresh oregano leaves, finely chopped + 4 sprigs for decoration (instead of fresh you can use 1-2 teaspoons of dried oregano as well)
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • shredded Parmesan cheese on top (as much as you like). You can skip cheese, if you prefer vegan dish!

METHOD:

1. Cut each courgette in half lengthways and then carefully, using a teaspoon, scoop out the courgette flesh, but not all of it. You need 1/3-inch of flesh left all around the sides, so the courgette holds its shape.

2. Put the courgette “boats” in a greased ovenproof dish, hollowed-side up.

3. Preheat oven to 180°C/356°F.

4. Heat one tablespoon of olive oil in a frying pan and add onion, celery, garlic and mix until it has just started to turn golden.

5. Meanwhile chop the scooped out courgette flesh on a cutting board and pour it into the frying pan with cooked vegetables together with millet.

6. Season to taste with salt and black pepper and herbs.

7. Stir dark Miso paste and tomato paste into the courgette mixture.

8. Add a few spoons of water if needed, but please do not make the mixture too runny. Cook on low heat about 5-10 minutes. Stir well, so that it does not burn.

9. Spoon the warm mixture into the hollows and spill onto the sides.

10. Bake for approx. 20 minutes until the courgette is tender, but not too much. The courgette should be still a little bit crispy.

11. Once the dish is baked, let it cool about 5 minutes before serving.