It’s officially zucchini season, which is very obvious if you head out to the farmers market, grocery store or even your garden. They are everywhere.
That’s where this recipe comes in. It’s perfect because the zucchini takes the spotlight as the main element of the dish, and this recipe can easily be doubled to feed a large crowd.
If you’re new to millet, don’t let that stop you. It’s easy to use, and is a wonderful gluten-free grain that’s fairly easy to digest, and contains a good amount of fiber and protein.
To enhance the flavors even more, I suggest roasting the olives in herbs and garlic before adding to the recipe.
It works perfectly in this recipe, and is a nice break from the usual rice – which you could use, but it will take more vegetable broth and will need 20 more minutes of your time to prepare, as it take longer to cook (unless you have a rice cooker – then it’s pretty quick!)
Did you have fun making this recipe? We have so many more stuffed veggie recipes for your next dinner:
About Sarah Hagstrom
Sarah is a health food advocate and loves to spend her time whipping up something healthy and delicious in the kitchen and then sharing either on Foodal or on her own blog "The Seasonal Diet" (www.theseasonaldiet.com). She lives in Sunny San Diego with her husband, where they enjoy running on the beach and weekend adventures.