Stuffed courgettes with millet and olives [gluten-free recipe]

Zucchini stuffed with millet and olives, the step by step recipe to easily prepare this vegan and gluten-free first summer dish

Zucchini stuffed with millet and olives, here she is prescription to prepare a tasty and appetizing first course to be served also for buffets or aperitifs.

Millet is a cereal rich in nutritional properties, naturally gluten-free, and, in the past, the basis of our diet together with legumes and other ancient cereals. It does not need to soak and is perfect for preparing various dishes such as meatballs and flans, as well as a pleasant and almost neutral flavor.

After cooking, the millet remains firm and thus gives a pleasant texture to the palate, perfect, therefore, in oven preparations. In order not to lose the nutritional properties of zucchini, we preferred to bake them raw, but if you don't like their particular crunchiness, you can blanch them for a few minutes in boiling water before filling them with millet. The recipe is enriched with capers which, if not appreciated, can also be omitted.

Ingredients

600 gr of courgettes
200 gr of millet
400 grams of water
1 golden onion
100 gr of black olives
1 handful of salt capers
extra virgin olive oil to taste
Salt to taste

Preparation Time:
30 minutes
Cooking time:
15 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare zucchini stuffed with millet: procedure

To put the millet in a pot, toast it for about three minutes, then add the water and bring to the boil, turn off the heat, cover with a lid and wait for it to absorb all the liquid.

Stone then the olives and rinse the capers.
lavare and trim the courgettes, cut them in half lengthwise and empty them internally, stretching the extracted pulp aside,
cut the pulp into small pieces, peel the onion and slice it finely and wash the basil,
break it up and put it in a pan with a drizzle of oil, the zucchini pulp and onion,
brown over low heat then turn off the heat and with the pan still hot add the millet, and then the olives and capers.

To fill the courgettes with the freshly prepared mixture and cook them in a preheated oven at 180 ° for about ten / fifteen minutes or in any case until golden brown, if a little filling is left over, it is possible to prepare meatballs without adding any type of ingredient.