Millet Stuffed Zucchini recipe

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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

Nutrition Info

278.9 calories
carbohydrate: 38.9 g
cholesterol: 24.6 mg
fat: 11.5 g
fiber: 6.1 g
protein: 6.6 g
saturatedFat: 6.3 g
servingSize: -
sodium: 460.7 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. 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.

  5. Spoon millet mixture into hollowed zucchini and place in a baking dish.

  6. Bake in the preheated oven until browned on top, 15 to 20 minutes.

Recipe Yield

8 halves

Recipe Note

Millet has a great thick consistency when cooked up (kind of like mashed potatoes) which makes everything work well for this. I am on a pretty strict diet since I have candida, so this recipe is perfect for early stage candida diet and provides doing something a little different with millet.

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