John Myers
Vegetarian: Round Zucchini Stuffed with Millet on Tomato Sauce
The perfect vegetarian: round zucchini stuffed with millet on tomato sauce recipe with a picture and simple step-by-step instructions.
- 1 Pc. Large round yellow zucchini
- 1 packet Moroccan millet and apricot pan from Davert
- 1 Glass Papaya tomato sauce
- 1 tbsp Coconut oil
- Salt pepper
- 75 g Grated Parmesan or hard cheese
- Cut the zucchini in half crosswise and remove the seeds. Place the cut surfaces down on a baking sheet lined with baking paper and brush the curve with a little coconut oil. Bake at 200 degrees top / bottom heat in the preheated oven on the middle rack for about 15 – 20 minutes.
- In the meantime, prepare the millet pan with 350 ml of water according to the package instructions, but without additional zucchini (it says on the package). Takes about 15 minutes.
- Next, turn the hollowed out zucchini over, season with salt and pepper and fill with the millet. Put the tomato-papaya sauce in a small baking dish, place the zucchini on top and sprinkle with grated Parmesan / cheese. Bake in a hot oven at the same temperature for about 10-15 minutes.
- This goes well with baguette, salad, etc. Instead of papaya sauce, you can also use a normal tomato sauce. Instead of Parmesan or hard cheese, you can also use feta or mozzarella.
- If there is anything left of the prepared millet mixture, you can quickly prepare a salad for the next day. For this z. B. Fold in two grated May turnips, 2 tablespoons of chopped olives, 1 tablespoon of chopped basil, 1 tablespoon of apple cider vinegar and possibly a small dash of olive oil … Done 🙂
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