Vegetarian: Round Zucchini Stuffed with Millet on Tomato Sauce

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 🙂