Baked zucchini with millet filling
Ingredients
Utensils
saucepan, frying pan, spoon, cutting board, knife, oven, large bowl, cooking spoon, baking sheet, parchment paper, small bowl
How-To Videos
See allHomemade vegetable stock
How to toast nuts
Nutrition per serving
Step 1/ 7
- 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
- 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
- 3 zucchini
- spoon
- cutting board
- knife
Cut zucchini in half lengthwise. Scoop out the pulp with a spoon.
Step 4/ 7
- 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
- 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
- baking sheet
- parchment paper
Place zucchinis on a lined baking sheet and stuff with millet filling.
Step 7/ 7
- 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!
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