Kitchen Experiments – Stuffed Zucchini

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.

stuffed zucchini 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!

Eat well!

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About acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi