Zucchini stuffed with millet, tomatoes and Parmesan cheese is a simple dish that can be served both for lunch or dinner. To prepare stuffed zucchini, I used only vegetables – I did not add any meat to the stuffing. In addition, this dish does not contain gluten, which will surely please those who must avoid it.
Stuffed zucchini can be prepared with both green and yellow zucchini. I usually choose green zucchini, mainly because it is more widely available than yellow zucchini. It is also worth choosing young and relatively wide pieces, because stuffing them will be easier. So, if you have zucchini at home, and you don’t know what to prepare from it, I recommend the following recipe for stuffed zucchini.
Ingredients for stuffed zucchini.
- 80 g millet
- 50 g Parmesan cheese
- 1 big clove of garlic
- 1 tablespoon of basil leaves
- 250 g tomatoes
- 2 tablespoons of olive oil
- 3/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1200 g zucchini
How to make stuffed zucchini.
Pour water into a pot, bring it to a boil and pour in millet grains. Simmer for 8 minutes. Pour the cooked millet through a strainer and let it cool down.
Wash the zucchini, dry it and cut each one in half lengthwise. Using a small spoon, hollow out its centre and cut it into small pieces. Pour olive oil into a frying pan, add mashed garlic, diced tomatoes and the previously hollowed-out zucchini centre. Fry for 10 minutes over a medium heat.
Combine the millet, fried vegetables, Parmesan cheese, salt, pepper and finely chopped basil leaves in a bowl. Preheat an oven to 180 degrees Celsius and when hot, put in the zucchini wedges. Bake the zucchini for 15 minutes, then carefully remove it from the oven and fill it with the stuffing. Put the stuffed zucchini back in the oven for 25 minutes, the same temperature as before. Serve the baked zucchini while it is still warm.
Good to know when making stuffed zucchini.
When choosing zucchini, it is worth going for medium-sized, young pieces. Such zucchini is usually pitted, soft and will bake faster.
The vegetables that you fry in the pan should release as much water as possible. Their consistency should become slightly thick.
Do you like dishes with zucchini? If so, try our recipe for Zucchini stew.