Baked zucchini with millet filling

Baked zucchini with millet filling

Based on 20 ratings

Difficulty

Medium 👍

Preparation

30 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
50 g
millet
1 tsp
coriander (ground)
1 tsp
cumin (ground)
180 ml
vegetable stock
80 g
pine nuts
3
zucchini
250 g
tofu
15 g
parsley
50 g
raisins
20 ml
soy cream
150 g
bell pepper cream
½ tsp
cayenne pepper
salt
pepper
MetricImperial

Utensils

saucepan, frying pan, spoon, cutting board, knife, oven, large bowl, cooking spoon, baking sheet, parchment paper, small bowl

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How-To Videos

homemade-vegetable-stock

Homemade vegetable stock

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal1084
Fat61 g
Protein50 g
Carb248 g
  • Step 1/7

    Place millet in a saucepan. Add coriander and cumin. Pour in vegetable stock and bring to a boil. Next, reduce heat and let simmer for approx. 15 min.
    • 50 g millet
    • 1 tsp coriander (ground)
    • 1 tsp cumin (ground)
    • 180 ml vegetable stock
    • saucepan

    Place millet in a saucepan. Add coriander and cumin. Pour in vegetable stock and bring to a boil. Next, reduce heat and let simmer for approx. 15 min.

  • Step 2/7

    In the meantime, spread pine nuts in a dry frying pan and toast over medium-low heat until golden.
    • 80 g pine nuts
    • frying pan

    In the meantime, spread pine nuts in a dry frying pan and toast over medium-low heat until golden.

  • Step 3/7

    Cut zucchini in half lengthwise. Scoop out the pulp with a spoon.
    • 3 zucchini
    • spoon
    • cutting board
    • knife

    Cut zucchini in half lengthwise. Scoop out the pulp with a spoon.

  • Step 4/7

    Preheat oven to 180°C/350°F. Cut tofu into cubes. Roughly chop zucchini pulp and parsley.
    • 250 g tofu
    • 15 g parsley
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Cut tofu into cubes. Roughly chop zucchini pulp and parsley.

  • Step 5/7

    In a large bowl, add tofu, parsley, zucchini pulp, pine nuts, raisins, and millet. Mix well. Season with salt, pepper.
    • 50 g raisins
    • salt
    • pepper
    • large bowl
    • cooking spoon

    In a large bowl, add tofu, parsley, zucchini pulp, pine nuts, raisins, and millet. Mix well. Season with salt, pepper.

  • Step 6/7

    Place zucchinis on a lined baking sheet and stuff with millet filling.
    • baking sheet
    • parchment paper

    Place zucchinis on a lined baking sheet and stuff with millet filling.

  • Step 7/7

    In a small bowl, combine soy cream and bell pepper cream. Season with cayenne pepper. Pour mixture over stuffed zucchinis and bake for approx. 10 min. at 180°C/350°F. Serve with cream mixture on the side.
    • 20 ml soy cream
    • 150 g bell pepper cream
    • ½ tsp cayenne pepper
    • oven
    • small bowl

    In a small bowl, combine soy cream and bell pepper cream. Season with cayenne pepper. Pour mixture over stuffed zucchinis and bake for approx. 10 min. at 180°C/350°F. Serve with cream mixture on the side.

  • Enjoy your meal!

    Baked zucchini with millet filling

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