Baked zucchini with millet filling

Rich and flavorful! This vegan dish will add a perfect pop of color to your dinner table during all seasons.


Difficulty: Medium

Time: 30 min. preparation time, 10 min. baking time

Nutrition: Calories ca 1084 / Protein 50g / Carbohydr. 248g / Fat 61g

Ingredients (2 servings)

50 gmillet
1 tspcoriander (ground)
1 tspcumin (ground)
180 mlvegetable stock
80 gpine nuts
250 gtofu
15 gparsley
50 graisins
20 mlsoy cream
150 gbell pepper cream
0.5 tspcayenne pepper


frying pan, saucepan, baking sheet, cooking spoon (optional), spoon, oven, large bowl, cutting board, knife, parchment paper (optional), small bowl

Wine Tip

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).

Step 1

Baked zucchini with millet filling

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

Step 2

Baked zucchini with millet filling

In the meantime, spread pine nuts in a dry frying pan and toast over medium-low heat until golden.

frying pan

80 g pine nuts

Step 3

Baked zucchini with millet filling

Cut zucchini in half lengthwise. Scoop out the pulp with a spoon.

spoon, cutting board, knife

3 zucchini

Step 4

Baked zucchini with millet filling

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

Step 5

Baked zucchini with millet filling

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

Step 6

Baked zucchini with millet filling

Place zucchinis on a lined baking sheet and stuff with millet filling.

baking sheet, parchment paper

Step 7

Baked zucchini with millet filling

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