Baked zucchini with millet filling

Baked zucchini with millet filling

8 ratings

Mark, musician


„Rich and flavorful! This vegan dish will add a perfect pop of color to your dinner table during all seasons.“

Difficulty

Medium 👍
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
50 g
millet
1 tsp
coriander (ground)
1 tsp
cumin (ground)
180 ml
vegetable stock
80 g
pine nuts
3
zucchini
250 g
tofu
15 g
parsley
50 g
raisins
20 ml
soy cream
150 g
bell pepper cream
½ tsp
cayenne pepper
salt
pepper
Metric
Imperial
  • 50 g millet
  • 1 tsp coriander (ground)
  • 1 tsp cumin (ground)
  • 180 ml vegetable stock
  • 80 g pine nuts
  • 3  zucchini
  • 250 g tofu
  • 15 g parsley
  • 50 g raisins
  • 20 ml soy cream
  • 150 g bell pepper cream
  • ½ tsp cayenne pepper
  • salt
  • pepper

Utensils

  • frying pan
  • saucepan
  • baking sheet
  • cooking spoon (optional)
  • spoon
  • oven
  • large bowl
  • cutting board
  • knife
  • parchment paper (optional)
  • small bowl

Enjoy with

Morio Muscat, semi-dry, 2011
This highly aromatic grape harmonizes perfectly with the delicate spices of the millet. The Morio Muscat reveals its charismatic bouquet at a drinking temperature of 8 - 10°C (46 - 50°F).

Nutrition per serving

Cal
1084
Protein
50g
Fat
61g
Carb
248g

Step 1/7

Place millet in a saucepan. Add coriander and cumin. Pour in vegetable stock and bring to a boil. Next, reduce heat and let simmer for approx. 15 min.
  • 50 millet
  • 1 tsp coriander (ground)
  • 1 tsp cumin (ground)
  • 180 ml vegetable stock
  • saucepan

Place millet in a saucepan. Add coriander and cumin. Pour in vegetable stock and bring to a boil. Next, reduce heat and let simmer for approx. 15 min.

Step 2/7

In the meantime, spread pine nuts in a dry frying pan and toast over medium-low heat until golden.
  • 80 pine nuts
  • frying pan

In the meantime, spread pine nuts in a dry frying pan and toast over medium-low heat until golden.

Step 3/7

Cut zucchini in half lengthwise. Scoop out the pulp with a spoon.
  • 3 zucchini
  • spoon
  • cutting board
  • knife

Cut zucchini in half lengthwise. Scoop out the pulp with a spoon.

Step 4/7

Preheat oven to 180°C/350°F. Cut tofu into cubes. Roughly chop zucchini pulp and parsley.
  • 250 tofu
  • 15 parsley
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Cut tofu into cubes. Roughly chop zucchini pulp and parsley.

Step 5/7

In a large bowl, add tofu, parsley, zucchini pulp, pine nuts, raisins, and millet. Mix well. Season with salt, pepper.
  • 50 raisins
  • salt
  • pepper
  • large bowl
  • cooking spoon

In a large bowl, add tofu, parsley, zucchini pulp, pine nuts, raisins, and millet. Mix well. Season with salt, pepper.

Step 6/7

Place zucchinis on a lined baking sheet and stuff with millet filling.
  • baking sheet
  • parchment paper

Place zucchinis on a lined baking sheet and stuff with millet filling.

Step 7/7

In a small bowl, combine soy cream and bell pepper cream. Season with cayenne pepper. Pour mixture over stuffed zucchinis and bake for approx. 10 min. at 180°C/350°F. Serve with cream mixture on the side.
  • 20 ml soy cream
  • 150 bell pepper cream
  • ½ tsp cayenne pepper
  • oven
  • small bowl

In a small bowl, combine soy cream and bell pepper cream. Season with cayenne pepper. Pour mixture over stuffed zucchinis and bake for approx. 10 min. at 180°C/350°F. Serve with cream mixture on the side.