Baked zucchini with millet filling

Based on 13 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
50 g millet
1 tsp coriander (ground)
1 tsp cumin (ground)
180 ml vegetable stock
80 g pine nuts
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1084
Protein
50 g
Fat
61 g
Carb
248 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.
    • 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.