Zucchini Stuffed with Millet with thermomix

(4 votes, average: 3.25 out of 5)

16 July, 2022

A nice way to present a dish is to have one of the ingredients as the protagonist, when you see the result of the recipe that we share below, you will understand why.

Zucchini Stuffed with Millet with thermomix, it is a delicious preparation ideal for those who do not consume animal protein and enjoy a vegetable dish, it is extremely delicious, it looks great that you are going to love. This recipe calls for zucchini

Zucchini Stuffed with Millet with thermomix

People

Preparation time:

29 minutes

Wait time

28 minutes

Total Time

29 minutes

Kitchen

Spanish

Category:

Vegetables with Thermomix

Ingredients of Zucchini Stuffed with Millet with thermomix

4 courgettes
100 grams of millet grains
250 grams Mushrooms
2 onion
4 cloves of garlic
20 grams of extra virgin olive oil
20 grams of yeast flakes
1 teaspoon Himalayan salt
1 teaspoon dried oregano
1 teaspoon of pepper
1000 grams of water.

Preparation of Zucchini Stuffed with Millet with thermomix

To prepare these Millet Stuffed Zucchini with thermomix, you must pour the water into the Thermomix bowl, place the millet grains inside the basket, cover and program.
12 minutes / Temperature 100 ° / Speed 4.
Once the millet grains are cooked, carefully remove the basket, discard the water and reserve.
Back in the glass of the thermomix, clean and dry, pour the mushrooms and program.
3 seconds / Speed. Four.
When the mushrooms are crushed, pour them into a bowl and set aside.
Back in the Thermomix bowl, place the onions cut into pieces and the garlic cloves, program.
3 seconds / Speed 5.
With the help of a spatula or spoon, lower the remains of garlic and onion that have adhered to the walls and lid of the thermomix container towards the blades, then add the olive oil and program.
2 minutes / Temperature 120° / Speed 2.
At the end of the programmed minutes, add the previously cut mushrooms to the sauce, without placing the goblet on the Thermomix bowl lid, program.
5 minutes / Temperature 100° / Speed 2.
In the meantime, wash and cut the courgettes lengthwise and remove part of the courgette pulp.
To continue, add the cooked millet grains together with the yeast, salt, oregano and pepper, program.
20 seconds / Reverse spin / Speed 2.
When everything is mixed, let it cool for a few minutes.
Preheat the oven to 180°C.
Fill the courgette halves and bake on non-stick paper for 30 minutes.