Introduction: Welcome to our millet recipe series! Today, we’re making a delicious and healthy dish with Millet Stuffed Zucchini Boats using Little Millet. These stuffed zucchini boats are filled with a savory mixture of nutty little millet, vegetables, and spices, creating a wholesome and satisfying meal. Perfect for a light dinner or as a side dish!

Ingredients:

• 4 medium zucchini
• 1 cup Little Millet
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• Optional: 1/4 cup pine nuts or chopped walnuts for added crunch

Instructions:

1. Prepare the Zucchini:
   • Preheat your oven to 375°F (190°C).
   • Cut the zucchini in half lengthwise and scoop out the center flesh with a spoon, creating boats. Reserve the scooped-out flesh.
2. Cook the Little Millet:
   • Rinse the Little Millet under cold water.
   • In a medium saucepan, combine the millet and vegetable broth. Bring to a boil.
   • Reduce heat to low, cover, and simmer for about 15 minutes, or until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
3. Prepare the Stuffing:
   • In a large skillet, heat olive oil over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Stir in the minced garlic and cook for another minute.
   • Add the diced red bell pepper and cook for an additional 5 minutes, until softened.
   • Stir in the reserved zucchini flesh, cherry tomatoes, and corn. Cook for 5-7 minutes, until the vegetables are tender.
4. Combine the Filling:
   • In a large bowl, combine the cooked Little Millet with the sautéed vegetables.
   • Mix in the fresh parsley, dried oregano, ground cumin, salt, and pepper.
   • Optionally, fold in the pine nuts or chopped walnuts.
5. Stuff the Zucchini:
   • Place the zucchini boats on a baking sheet.
   • Spoon the millet mixture into each zucchini boat, packing it gently.
6. Bake:
   • Sprinkle the stuffed zucchini with grated Parmesan cheese.
   • Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
7. Serve:
   • Serve the stuffed zucchini boats warm, garnished with additional fresh parsley if desired.

Tips:

• For added flavor, you can mix in some herbs like basil or thyme into the filling.
• These zucchini boats can be prepared in advance and stored in the refrigerator for up to 2 days before baking.

Conclusion: These Millet Stuffed Zucchini Boats with Little Millet are a delicious and nutritious way to enjoy a meal packed with flavor and healthy ingredients. The combination of tender zucchini, nutty millet, and fresh vegetables makes for a satisfying dish that’s both wholesome and easy to prepare. Give this recipe a try and let us know how it turns out in the comments below!

Happy cooking and enjoy your stuffed zucchini boats!