Olive, Tomato, and MilletStuffed Zucchini Recipe

Name: Olive, Tomato, and MilletStuffed Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 kalamata olives; 1/4 cup capers; Chopped fresh parsley for garnish; 1 tablespoon olive oil; A few dashes freshly ground black pepper; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried basil; 1 teaspoon paprika; 1/2 teaspoon salt; 22 ounce can whole tomatoes

Servings: persons

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 kalamata olives
1/4 cup capers
Chopped fresh parsley for garnish
1 tablespoon olive oil
A few dashes freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
22 ounce can whole tomatoes

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

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium onion, finely chopped, 2 cloves garlic, minced, 1/2 cup millet, rinsed, 2 cups vegetable broth or water, and more.

Yes, Olive, Tomato, and MilletStuffed Zucchini Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!