It was millet day again on the Alcat Rotation Diet and I was once again trying to find something new to make. Millet day also includes zucchini, butternut squash and cannelini beans. I thought about what I could do differently and then I remembered seeing a recipe in a magazine once of stuffed zucchini made with the whole scooped out zucchini instead of the typical halved and scooped out zucchini. I thought I should give it a try.
For ease sake, I cut the zucchini into 3 pieces and then used a melon baller to scoop out the flesh. I put the zucchini in a pan with some coconut oil and cooked it over medium heat. I added some thyme and some frozen butternut squash cubes and let it cook until the zucchini was soft. I added the cannelini beans at the end and also cooked leftover millet. Basically, I made a stuffing using the vegetables and millet.
I placed the zucchini open side up in an 8″x8″ pan that I sprayed with oil. I stuffed the zucchini with the millet stuffing mixture and covered the pan with foil. I baked it in the oven at 375°F for 30 minutes.
I was pleasantly surprised to find that this was a very tasty dish and that it froze really well. I just had leftovers last night for dinner and it was just as good the second time around. I will be putting this on the menu for this summer when I have an abundance of zucchini growing in my garden!