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Stuffed Zucchini Recipe

Stuffed Zucchini is a popular Continental Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 - Medium onion, finely chopped
  • 2 Cloves - Garlic, minced
  • 1/2 cup - Millet, rinsed
  • 2 cups - Vegetable broth or water
  • 4 - Medium zucchini, ends trimmed
  • 1/2 cup - Chopped, pitted Olives
  • 1/4 cup - capers
  • Chopped fresh Parsley for garnish
  • 1 tbsp - Olive oil
  • A few dashes freshly ground black pepper
  • 2 tsp - Dried herbs
  • 1 tsp - Paprika
  • 1/2 tsp - Salt
  • Tomato twist spread
  • How to Make Stuffed Zucchini:

    1. Saute the onions in olive oil over moderate heat for 5-7 minutes, until onions are translucent.
    2. Add garlic and saute until fragrant, about a minute. Add the millet, herbs, spices, and salt; saute for about 3 minutes.
    3. Add the tomatoes, crushing them with your hands as you add them.
    4. Add the Tomato twist spread and vegetable broth. Cover pot and bring to a boil.
    5. Once boiling, lower heat and simmer for 20 minutes.
    6. 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.
    7. 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.
    8. 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.
    9. Preheat oven to 350 F.
    10. Add the zucchini pulp, olives, and capers to the millet mixture.
    11. Simmer for about 5 more minutes, until the millet is tender.
    12. Stuff each zucchini half with some of the mixture.
    13. Place in a baking dish and bake for about 20 minutes.
    14. Let it cool for about 5 minutes before serving; sprinkle with fresh parsley.


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