← All recipes

🥒 Meditarian stuffed zucchini boats with millet

410 kcal · 45 min · 4 servings

Ingredients

• 2 Stück (ca. 400 g) Zucchini
• 80 g Millet ( raw )
• 200 ml Vegetable broth
• 100 g Onion
• 150 g Cherry tomatoes
• 20 g Pine nuts
• 20 ml Olive oil
• 5 g Dried oregano
• 1 Stück Lemon
• 50 g Feta cheese (desalted)
• 4 g Salt
• 2 g Black pepper

Instructions

1. 1. Wash the zucchini. Cut them in half lengthwise.
2. 2. Scoop out the inside of the zucchini with a spoon to form a boat.
3. 3. Cut the scooped-out zucchini flesh into small cubes.
4. 4. Cook the millet in the vegetable broth according to package instructions until tender.
5. 5. Finely chop the onion and halve the cherry tomatoes.
6. 6. Heat olive oil in a frying pan.
7. 7. Sauté the onion and zucchini flesh for 5 minutes.
8. 8. Add the cherry tomatoes and oregano.
9. 9. Cook the mixture for another 5 minutes.
10. 10. Mix the cooked millet with the vegetable mixture.
11. 11. Toast the pine nuts in a dry frying pan until golden brown.
12. 12. Season the filling with salt, pepper, and lemon juice.
13. 13. Fill the zucchini boats with the millet mixture.
14. 14. Crumble the feta cheese on top.
15. 15. Place the boats in a baking dish.
16. 16. Bake them in the oven at 180 degrees Celsius for 15 minutes.

Nutrition per serving

• kcal: 410
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 52 g