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Stuffed Zucchini
Category : Kissan, Snacks and refreshments, Starters and accompaniments
Servings : 3-4
Time Taken : 15-30 mins
Rating :
  1. Sauté the onions in olive oil over moderate heat for 5-7 minutes, until onions are translucent. Add garlic and sauté until fragrant, about a minute. Add the millet, herbs, spices, and salt; sauté for about 3 minutes.
  2. 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.
  3. 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.
  4. 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 350°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.
  5. Place in a baking dish and bake for about 20 minutes. Let cool for about 5 minutes before serving; sprinkle with fresh parsley.
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup millet, rinsed
2 cups vegetable broth or water
4 medium zucchini, ends trimmed
1/2 cup chopped, pitted olives
1/4 cup capers
Chopped fresh parsley for garnish
1 tablespoon olive oil
A few dashes freshly ground black pepper
2 teaspoon dried herbs
1 teaspoon paprika
1/2 teaspoon salt
Kissan Tomato twist spread
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