Vegan Stuffed Zucchini
With millet, tomatoes and olives.
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.