Millet Stuffed Zucchini


  • 4 round zucchini
  • 1 onion
  • 1/2 yellow pepper
  • 1/2 red peppers
  • 750 g mushroom
  • 1 cup cooked millet,
  • salt
  • pepper
  • parsley leaf
  • 1 bay leaf
  • olive oil


Wash zucchini, cut off the top, spoon meat out of center, and chop it. Cut the onion and peppers into cubes and mushrooms into sheets. Cook millet in salted water (15 minutes) and season with salt and pepper. Fry onion on a little oil, then add peppers, mushrooms and zucchini’s middle. When softened add cooked millet and spice per taste. At the end add chopped parsley leaf. Use this filling to stuff zucchini, arrange in the baking dish and sprinkle with a bit of oil and water. Bake on 200 degrees for about 30 minutes.

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