Millet Stuffed Zucchini Recipes
HERB-STUFFED ZUCCHINI
Steps:
- Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.
Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
MILLET WITH CRUSHED ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup millet as the label directs; let cool. Toss 1 zucchini (cut into half moons) in a colander with a pinch of salt; let stand 10 minutes. Squeeze handfuls to crush and drain some of the liquid; transfer to a bowl. Add 2 tablespoons lime juice, 1 minced serrano and a pinch of salt; toss. Add the millet, 2 tablespoons olive oil and 1/2 cup chopped cilantro. Toss; season with salt.
STUFFED ZUCCHINI
Fill this Stuffed Zucchini with tomatoes, onions, bacon & cheese. Then, top the Stuffed Zucchini with golden-brown panko crumbs to add even more flavor.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
- Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
- Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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