Mediterranean Millet Stuffed Courgette Recipe


I really love courgettes and have been looking for a new way to cook them. This is a fab way to use courgettes and makes a really satisfying meal. They’re also very pretty too and would make a brilliant dinner party meal. You can adjust the herbs to suit, so if you’re not a fan of paprika etc just leave it out!

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You will need:

4 large Courgettes

1 medium Red onion

2 cloves Garlic

100g Millet

600g (approx 1 and a half tins) of whole tinned tomatoes

475ml Vegetable stock

50g Kalamata olives

3 tbsp Capers

1 tsp Thyme

1 tsp Oregano

1 tsp Paprika

1/2 tsp Himalayan rock salt

Black pepper to season

Olive or coconut oil

Finely chop the onions and sauté in coconut or olive oil for 5 – 7 minutes until soft. Add the garlic and cook for a minute more. Rinse the millet and add it to the onions together with all the herbs and spices. Sauté for a few minutes, stirring all the time. Add the tomatoes (without adding all the juice) and crush them with a large spoon as they go in to the pan. Heat for a minute, then add the rest of the tomato juice and the vegetable stock. Cover and simmer for 20 minutes.

While the millet is cooking slice the courgettes lengthways and place face down in a large saucepan. Add enough water to come halfway up the sides of the courgettes. Bring the water to the boil, then put a lid on the pan and simmer for 5 minutes. Remove the courgettes and allow to cool on a plate. Once cool enough to handle use a teaspoon to remove the courgette pulp, leaving a few mm of courgette flesh around the edges. Put the pulp to one side.

Preheat the oven to 180 C. Chop the courgette pulp (if needed) and add it to the millet mixture along with the olives (chopped) and capers and simer for 5 mins (until millet is tender).

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Place the courgettes on a lined baking tray and stuff each courgette half with the mixture – be generous with the filling! 🙂 You will probably have some left over filling – it makes an excellent cold salad to have for your lunch the next day! 🙂

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Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes before serving. Serve with a salad. You could also add feta cheese on the top in the final stage if you wanted to 🙂

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