Millet Stuffed Zucchini
"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."
Added to shopping list. Go to shopping list.
Ingredients50 m servings 279 cals
Original recipe yields 4 servings (8 halves)
- 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.
- Cook's Notes:
- Coconut oil or olive oil can be used in place of the ghee, if desired.
- Add salt/seasoning to flavor when they are done if they are to bland for you.
- Try some tzatziki sauce/dip. I found that to be a great addition on the finished product.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 279 calories; 11.5 g fat; 38.9 g carbohydrates; 6.6 g protein; 25 mg cholesterol; 461 mg sodium. Full nutrition
ReviewsRead all reviews 2
Thank you for this recipe... I am also on the very strict Candida diet and constantly looking for new ways to fix the same food. This one is delicious!