Millet Stuffed Zucchini

Millet Stuffed Zucchini Millet has a great thick consistency when cooked up (kind of like mashed potatoes) which makes everything work well for this. I am on a pretty strict diet since I have candida, so this recipe is perfect for early stage candida diet and provides doing something a little different with millet.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 40 mins

    TOTAL : 50 mins

    SERVING : 4

    YIELD : 8 halves

  • 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.

  • 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.

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

  • 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.

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

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

Per Serving: 279 calories; protein 6.6g; carbohydrates 38.9g; fat 11.5g; cholesterol 24.6mg; sodium 460.7mg. Coconut oil or olive oil can be used in place of the ghee, if desired.