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1
Saute the onions in olive oil over moderate heat for 5-7 minutes, until onions are translucent.
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2
Add garlic and saute until fragrant, about a minute.
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3
Add the millet, herbs, spices, and salt; saute for about 3 minutes.
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4
Add the tomatoes, crushing them with your hands as you add them.
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5
Add the remaining tomato juice and vegetable broth.
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6
Cover pot and bring to a boil.
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7
Once boiling, lower heat and simmer for 20 minutes.
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8
Meanwhile, prepare the zucchini.
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9
Slice zucchini in half lengthwise.
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10
Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway.
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11
Cover the pan, bring to a boil; once boiling, let cook for 5 minutes.
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12
Remove the zucchini from the water and place on a plate to cool.
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13
Once cool enough to handle, use a tablespoon to remove pulp, leaving about 1/4 inch of pulp in the zucchini.
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14
Chop the pulp and reserve.
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15
Preheat oven to 350 degrees F.
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16
Add the zucchini pulp, olives, and capers to the millet mixture.
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17
Simmer for about 5 more minutes, until the millet is tender.
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18
Stuff each zucchini half with some of the mixture.
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19
Place in a baking dish and bake for about 20 minutes.
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20
Let cool for about 5 minutes before serving; sprinkle with fresh parsley.
