Globe Zucchini Stuffed with Millet and Vegetables

  • Yield servings

Beautiful stuffed globe zucchini filled with Parmesan, tomatoes and millet then seasoned with orange pepper, coriander and thyme.

Beatrice Peltre


2 tablespoons olive oil and more for dish and to drizzle
8 small globe zucchini
Sea salt and pepper
1/4 red onion, peeled and finely chopped
1 teaspoon ground coriander
2 thyme twigs
2 cloves garlic, peeled and finely minced
1/2 orange pepper, finely diced
2 vine or Heirloom tomatoes, blanched, peeled, cored, seeded and finely diced
1 1/2 cups cooked millet
2 ounces crumbled feta cheese
2 ounces grated Parmesan or Manchego cheese
2 tablespoons mixed chopped basil, coriander and parsley


  1. Preheat the oven to 375F and oil a large baking dish; set aside.
  2. Cut a small top for each zucchini. Using a melon spoon, scoop out the flesh making sure not to puncture the outer skin; season with salt and pepper and set aside. Set aside 1 packed cup of the zucchini flesh, finely chopped. Place the seasoned zucchini shells in the baking dish.
  3. In a saute pan, heat 2 tablespoons olive oil over medium heat. When warm, add the onion, ground coriander and thyme. Cook, stirring, for 2 minutes and add the garlic. Continue to cook for 1 minute.
  4. Add the pepper and cook for 1 to 2 more minutes.
  5. Add the tomatoes and reserved zucchini. Stir and season with salt and pepper. Cook on low heat, uncovered, for 7 minutes, stirring once in a while. Stop the heat and discard the thyme twigs.
  6. Stir in the cooked millet, cheeses and fresh herbs.
  7. Stuff the zucchini with millet mixture. Top each zucchini with its respective “hat.” Drizzle each generously with olive oil and add a 1/4 cup or so of water at the bottom of the baking dish. Bake the zucchini for 45 minutes to 1 hour, or until the outer skin of zucchini is tender. Serve with a side green salad.

- Recipe by Beatrice Peltre, La Tartine Gourmande



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