Vegan Stuffed Zucchini
With millet, tomatoes and olives.
| Servings |
| 4people |
|
|
Ingredients
- 4 zucchini
- 1cup millet
- 1/4cup onionchopped
- 2cups vegetable broth
- 1/2cup tomato sauce
- 1 tomatochopped
- 2teaspoon chili powder
- 1/4cup black olivessliced
Instructions
- In a large sauce pan over medium heat, add onion, broth, tomato sauce, chili powder and millet. Bring to a boil, cover and reduce heat to low. Simmer for 25 minutes.
- While the millet cooks, preheat your oven to 375 Degrees F. Cut ends off of the zucchini and place in a steamer basket on the stove.
- Steam zucchini for 5 minutes and remove from the heat. Allow to cool.
- Once zucchini is cool, cut in half and hollow out the insides; turning them into boats for your filling.
- Lightly oil a large baking dish, and the insides of the zucchini. Place the squash in the dish and fill each boat with a spoonful of your millet mixture.
- Top boats with olives and tomatoes. Place in the oven to cook for 20 more minutes.
- Enjoy these while they’re hot. Feel free to add salt and pepper before serving.
Recipe Notes
