Recipe · 20 October 2018

Courgettes Stuffed with Millet

Name: Courgettes Stuffed with Millet
Ingredients: 4 large courgettes; 1 medium red onion; 2 garlic cloves; 100 g millet; 1 can of tomatoes; 475 ml vegetable stock; 50 g Kalamata olives; 3 tbsp capers; 1 tsp dried thyme; 1 tsp dried mint; 1 tsp chilli flakes; Salt and black pepper; ½ cup extra virgin olive oil

Courgettes filled with millet cooked with tomatoes, olives and capers, then browned in the oven.

Ingredients

4 large courgettes
1 medium red onion
2 garlic cloves
100 g millet
1 can of tomatoes
475 ml vegetable stock
50 g Kalamata olives
3 tbsp capers
1 tsp dried thyme
1 tsp dried mint
1 tsp chilli flakes
Salt and black pepper
½ cup extra virgin olive oil

Method

Heat the olive oil in a large frying pan. Add the finely chopped onion and cook for 7 to 8 minutes, then add the garlic and cook for one more minute.
Add the rinsed and drained millet with the thyme, mint, chilli flakes, salt and pepper, and stir for a few minutes.
Add the tomatoes without their juice and crush the large pieces with a wooden spoon. Pour in the tomato juice and the stock, cover and simmer for about 20 minutes.
Meanwhile, halve the courgettes lengthwise and lay them in a pot. Add water to just cover them, bring to the boil, cover and simmer for five minutes. Lift them out, let them cool and scoop out the flesh with a spoon.
Heat the oven to 180 °C. Stir the scooped-out courgette flesh, the olives and the capers into the millet.
Arrange the courgettes on a baking tray and fill them. Bake for about 5 minutes, until the tops brown, and let them cool a little before serving.