Introduction:

If you’re looking for a healthy and flavorful dish that’s both satisfying and easy to make, this Foxtail Millet Stuffed Zucchini is a perfect choice. Foxtail millet, a nutritious and gluten-free grain, adds a delightful texture and nutty flavor to the stuffing, while zucchini serves as the perfect vessel to hold all the goodness. This dish is ideal for a light lunch, dinner, or even as a unique side dish at your next gathering.

Ingredients:

• 1/2 cup foxtail millet, rinsed
• 4 medium zucchini
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup bell peppers, diced (any color)
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled (optional for a vegan version)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Cook the Foxtail Millet:
   • In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed foxtail millet, reduce the heat, cover, and simmer for about 15-20 minutes, or until the millet is tender and the water is absorbed.
   • Once cooked, fluff the millet with a fork and set it aside to cool slightly.
2. Prepare the Zucchini:
   • Preheat your oven to 375°F (190°C).
   • Cut the zucchini in half lengthwise and use a spoon to carefully scoop out the center, creating a boat-like shape. Reserve the scooped-out zucchini flesh and chop it finely.
   • Lightly brush the zucchini boats with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet lined with parchment paper and bake for about 10 minutes, just until they begin to soften.
3. Make the Stuffing:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
   • Add the diced bell peppers, cherry tomatoes, and the reserved chopped zucchini flesh. Cook for another 5 minutes until the vegetables are tender.
   • Stir in the cooked foxtail millet, dried oregano, smoked paprika, and olives. Season with salt and pepper to taste. Mix everything together and let the flavors meld for a couple of minutes.
4. Stuff the Zucchini:
   • Remove the zucchini boats from the oven and carefully spoon the foxtail millet mixture into each zucchini half, pressing it down gently.
   • If using feta cheese, sprinkle it over the top of the stuffed zucchini.
5. Bake:
   • Return the stuffed zucchini to the oven and bake for an additional 10-15 minutes, or until the zucchini is tender and the tops are lightly browned.
6. Garnish and Serve:
   • Once done, remove the stuffed zucchini from the oven and garnish with fresh parsley or basil.
   • Serve the Foxtail Millet Stuffed Zucchini hot, as a main dish or a flavorful side.

Tips:

• Add Protein: For a more filling meal, consider adding cooked lentils, ground turkey, or crumbled tofu to the stuffing.
• Vegan Option: Skip the feta cheese or use a dairy-free alternative to make this dish vegan.
• Make Ahead: You can prepare the stuffing in advance and assemble the zucchini boats just before baking to save time.

Conclusion:

This Foxtail Millet Stuffed Zucchini is a delicious and wholesome dish that showcases the versatility of millet in a creative way. The combination of tender zucchini and flavorful stuffing makes this recipe a winner for both weeknight dinners and special occasions. Give it a try and enjoy a healthy meal that’s bursting with Mediterranean-inspired flavors!

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