Baked zucchini with millet filling

Step 1/7

• 50 g millet
• 1 tsp coriander (ground)
• 1 tsp cumin (ground)
• 180 ml vegetable stock

• saucepan

Place millet in a saucepan. Add coriander and cumin. Pour in vegetable stock and bring to a boil. Next, reduce heat and let simmer for approx. 15 min.

Step 2/7

• 80 g pine nuts

• frying pan

In the meantime, spread pine nuts in a dry frying pan and toast over medium-low heat until golden.

Step 3/7

• 3 zucchini

• spoon
• cutting board
• knife

Cut zucchini in half lengthwise. Scoop out the pulp with a spoon.

Step 4/7

• 250 g tofu
• 15 g parsley

• oven
• cutting board
• knife

Preheat oven to 180°C/350°F. Cut tofu into cubes. Roughly chop zucchini pulp and parsley.

Step 5/7

• 50 g raisins
• salt
• pepper

• large bowl
• cooking spoon

In a large bowl, add tofu, parsley, zucchini pulp, pine nuts, raisins, and millet. Mix well. Season with salt, pepper.

Step 6/7

• baking sheet
• parchment paper

Place zucchinis on a lined baking sheet and stuff with millet filling.

Step 7/7

• 20 ml soy cream
• 150 g bell pepper cream
• ½ tsp cayenne pepper

• oven
• small bowl

In a small bowl, combine soy cream and bell pepper cream. Season with cayenne pepper. Pour mixture over stuffed zucchinis and bake for approx. 10 min. at 180°C/350°F. Serve with cream mixture on the side.

Enjoy your meal!