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Millet Stuffed Zucchini

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Millet Stuffed Zucchini

Directions

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Ingredients :

  • 1 ½ cups water
  • ¾ cup millet
  • 4 zucchini
  • ends trimmed
  • 3 tablespoons ghee (clarified butter)
  • 1 onion
  • chopped
  • 1 red bell pepper
  • chopped
  • 2 cloves garlic
  • minced
  • 1 teaspoon sea salt
  • ¼ cup water
  • Methods :

  • Bring 1 1/2 cups water and millet to a boil in a saucepan; reduce heat, cover saucepan, and simmer until water is absorbed, 10 to 15 minutes. Fluff millet with a fork.
  • Bring a pot of water to a boil; cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Reserve zucchini meat.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat ghee in a skillet over medium heat; cook and stir onion, red bell pepper, and garlic until slightly soft, about 5 minutes. Stir millet, zucchini meat, and salt into onion mixture. Slowly pour 1/4 cup water into mixture while constantly stirring; cook until desired consistency is reached, 3 to 5 minutes.
  • Spoon millet mixture into hollowed zucchini and place in a baking dish.
  • Bake in the preheated oven until browned on top, 15 to 20 minutes.
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