Add the tomatoes, crushing them with your hands as you add them. Add the Kissan Tomato twist spread and vegetable broth. Cover pot and bring to a boil. Once boiling, lower heat and simmer for 20 minutes.
Meanwhile, prepare the zucchini. Slice zucchini in half lengthwise. Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway. Cover the pan, bring to a boil; once boiling, let cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool.
Once cool enough to handle, use a tablespoon to remove pulp, leaving about 1/4 inch of pulp in the zucchini.
Chop the pulp and reserve.Preheat oven to 350Â°F.Add the zucchini pulp, olives, and capers to the millet mixture. Simmer for about 5 more minutes, until the millet is tender.Stuff each zucchini half with some of the mixture.
Place in a baking dish and bake for about 20 minutes. Let cool for about 5 minutes before serving; sprinkle with fresh parsley.