Millet Stuffed Zucchini

1. 1

   Bring 1 1/2 cups water and millet to a boil in a saucepan; reduce heat, cover saucepan, and simmer until water is absorbed, 10 to 15 minutes. Fluff millet with a fork.

2. 2

   Bring a pot of water to a boil; cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Reserve zucchini meat.

3. 3

   Preheat oven to 350 degrees F (175 degrees C).

4. 4

   Heat ghee in a skillet over medium heat; cook and stir onion, red bell pepper, and garlic until slightly soft, about 5 minutes. Stir millet, zucchini meat, and salt into onion mixture. Slowly pour 1/4 cup water into mixture while constantly stirring; cook until desired consistency is reached, 3 to 5 minutes.

5. 5

   Spoon millet mixture into hollowed zucchini and place in a baking dish.

6. 6

   Bake in the preheated oven until browned on top, 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.