Baked zucchini with millet filling
Time: 30 min. preparation time, 10 min. baking time
Nutrition: Calories ca 1084 / Protein 50g / Carbohydr. 248g / Fat 61g
Ingredients (2 servings)
|1 tsp||coriander (ground)|
|1 tsp||cumin (ground)|
|180 ml||vegetable stock|
|80 g||pine nuts|
|20 ml||soy cream|
|150 g||bell pepper cream|
|0.5 tsp||cayenne pepper|
frying pan, saucepan, baking sheet, cooking spoon (optional), spoon, oven, large bowl, cutting board, knife, parchment paper (optional), small bowl
Morio Muscat, semi-dry, 2011
This highly aromatic grape harmonizes perfectly with the delicate spices of the millet. The Morio Muscat reveals its charismatic bouquet at a drinking temperature of 8 – 10°C (46 – 50°F).
Place millet in a saucepan. Add coriander and cumin. Pour in vegetable stock and bring to a boil. Next, reduce heat and let simmer for approx. 15 min.
50 g millet / 1 tsp coriander (ground) / 1 tsp cumin (ground) / 180 ml vegetable stock
In the meantime, spread pine nuts in a dry frying pan and toast over medium-low heat until golden.
80 g pine nuts
Cut zucchini in half lengthwise. Scoop out the pulp with a spoon.
spoon, cutting board, knife
Preheat oven to 180°C/350°F. Cut tofu into cubes. Roughly chop zucchini pulp and parsley.
oven, cutting board, knife
250 g tofu / 15 g parsley
In a large bowl, add tofu, parsley, zucchini pulp, pine nuts, raisins, and millet. Mix well. Season with salt, pepper.
large bowl, cooking spoon
50 g raisins / salt / pepper
Place zucchinis on a lined baking sheet and stuff with millet filling.
baking sheet, parchment paper
In a small bowl, combine soy cream and bell pepper cream. Season with cayenne pepper. Pour mixture over stuffed zucchinis and bake for approx. 10 min. at 180°C/350°F. Serve with cream mixture on the side.
oven, small bowl
20 ml soy cream / 150 g bell pepper cream / 0.5 tsp cayenne pepper