You asked for the recipe for the dish I brought ... Enjoy this vegetarian, gluten-free dish! I found this recipe on line and changed most of the ingredients to protect the innocent!
stuffed zucchini boats* 3 medium size zucchini
* 1/2 cup millet
* 1 cup sun-dried tomatoes
* 1/4 cup parsley, chopped
* 1/2 cup basil, chopped
* 1/4 cup Rathtrevor cheese (from Little Qualicum cheese works), grated
* 2 garlic cloves, chopped
* 1 shallot, chopped
Saute millet in a little olive oil until it starts popping. Add 1 cup water & 1/2 tsp salt and cook 35 minutes on simmer with a lid on. (or cook a cup of millet in 1 3/4 cup water in the pressure cooker for 10 minutes, let it release the pressure on it's own for 10 minutes. use half for the recipe and the other half sauteed with herbs and eggs for breakfast)
When the millet is ready, preheat the oven to 400F.
Boil a cup of water and soak the sun-dried tomatoes until soft and then chop into chunks.
Cut the zucchini lengthwise, scoop the flesh with a teaspoon, cut in small pieces. Set the zucchini halves in a oven-proof dish. Sprinkle with salt & pepper.
Heat olive oil in a pan, add shallots, and cook until soft, then add garlic and cook for another minute or less. Add the diced zucchini flesh and cook until soft. Remove from heat. Add tomatoes, herbs and the cooked millet. Mix well and stuff the zucchini with the mixture. Top with the cheese.
Cover with aluminum foil and cook in a 400F oven for about 20 minutes, then remove foil and cook for additional 10 minutes to brown the top.
The only ingredients that are not produced within 50 miles are the millet, salt, pepper & olive oil, making this dish well within the 75% local goal that we have set for ourselves.
original recipe: http://www.citronetvanille.com/blog/grains/like-a-little-boat-stuffed-zucchini-with-millet-and-spinach
When I get back to the cabin I may find some big ones, so stuffed zucchini may just be the thing to make. Thanks for the recipe. - MargyReplyDelete