Stuffed Zucchini

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 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

  • 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.