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Millet Stuffed Zucchini

"Millet has a great thick consistency when cooked up (kind of like mashed potatoes) which makes everything work well for this. I am on a pretty strict diet since I have candida, so this recipe is perfect for early stage candida diet and provides doing something a little different with millet."

Ingredients :

• 1 1/2 cups water
• 3/4 cup millet
• 4 zucchini, ends trimmed
• 3 tablespoons ghee (clarified butter)
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/4 cup water

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

• Bring 1 1/2 cups water and millet to a boil in a saucepan; reduce heat, cover saucepan, and simmer until water is absorbed, 10 to 15 minutes. Fluff millet with a fork.
• Bring a pot of water to a boil; cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Reserve zucchini meat.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat ghee in a skillet over medium heat; cook and stir onion, red bell pepper, and garlic until slightly soft, about 5 minutes. Stir millet, zucchini meat, and salt into onion mixture. Slowly pour 1/4 cup water into mixture while constantly stirring; cook until desired consistency is reached, 3 to 5 minutes.
• Spoon millet mixture into hollowed zucchini and place in a baking dish.
• Bake in the preheated oven until browned on top, 15 to 20 minutes.

Notes :

• Coconut oil or olive oil can be used in place of the ghee, if desired.
• Add salt/seasoning to flavor when they are done if they are to bland for you.
• Try some tzatziki sauce/dip. I found that to be a great addition on the finished product.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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