Millet Stuffed Zucchini - cooking recipe

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

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