Take a look at more
. You may also want to try
Healthy Brinjal Rasavangi
Best Palak Machchi
Easy Tasty Kadai Paneer
Rate This Recipe
1 - Medium onion, finely chopped
- Garlic, minced
1/2 cup - Millet, rinsed
2 cups - Vegetable broth or water
4 - Medium zucchini, ends trimmed
1/2 cup - Chopped, pitted
1/4 cup - capers
1 tbsp -
A few dashes freshly ground black pepper
2 tsp - Dried herbs
1 tsp - Paprika
1/2 tsp - Salt
How to Make Stuffed Zucchini
Saute the onions in olive oil over moderate heat for 5-7 minutes, until onions are translucent.
Add garlic and saute until fragrant, about a minute. Add the millet, herbs, spices, and salt; saute for about 3 minutes.
Add the tomatoes, crushing them with your hands as you add them.
Add the Tomato twist spread and vegetable broth. Cover pot and bring to a boil.
Once boiling, lower heat and simmer for 20 minutes.
Meanwhile, prepare the zucchini. Slice zucchini in half lengthwise. Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway.
Cover the pan; bring to a boil; once boiling, let cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool.
Once cool enough to handle, use a tbsp to remove pulp, leaving about 1/4 inch of pulp in the zucchini. Chop the pulp and reserve.
Preheat oven to 350 F.
Add the zucchini pulp, olives, and capers to the millet mixture.
Simmer for about 5 more minutes, until the millet is tender.
Stuff each zucchini half with some of the mixture.
Place in a baking dish and bake for about 20 minutes.
Let it cool for about 5 minutes before serving; sprinkle with fresh parsley.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.