John Myers
Stuffed Zucchini with Millet
The perfect stuffed zucchini with millet recipe with a picture and simple step-by-step instructions.
- 2 Round zucchini
- 1 Cup Millet
- 2 Cup Vegetable broth
- 6 Mushrooms
- 2 Garlic cloves
- 6 Sun-Dried tomatoes
- 200 ml Oat cream
- 100 ml Vegetable broth
- 3 tbsp Café de Paris spice
- Cut the zucchini in half and remove the stones. Place in a baking dish.
- Cut the dried tomatoes into fine strips. Bring the millet to the boil with 2 cups of vegetable stock and add the tomatoes. Let simmer gently for about 20 minutes.
- Dice the mushrooms and stir into the hot millet. Pour millet into the hollowed out zucchini halves.
- Mix the oat cream with the vegetable stock and the Café de Paris spice. Press on the garlic cloves and place in the baking dish. Pour the oat cream mixture into the baking dish.
- Bake at approx. 200 ° C for 20-30 minutes.
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