1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup millet, rinsed
2 cups vegetable broth or water
4 medium zucchini, ends trimmed
1/2 cup chopped, pitted kalamata olives
1/4 cup capers
Chopped fresh parsley for garnish
1 Tablespoon olive oil
A few dashes freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
22 ounce can whole tomatoes
Sauté the onions in olive oil over moderate heat for 5-7 minutes, until onions are translucent.
Add garlic and sauté until fragrant, about a minute.
Add the millet, herbs, spices, and salt; sauté for about 3 minutes.
Add the tomatoes, crushing them with your hands as you add them.
Add the remaining tomato juice and vegetable broth.
Cover pot and bring to a boil.
Once boiling, lower heat and simmer for 20 minutes.
Meanwhile, prepare the zucchini.
Slice zucchini in half lengthwise.
Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway.
Cover the pan, bring to a boil; once boiling, let cook for 5 minutes.
Remove the zucchini from the water and place on a plate to cool.
Once cool enough to handle, use a tablespoon to remove pulp, leaving about 1/4 inch of pulp in the zucchini.
Chop the pulp and reserve.
Preheat oven to 350°F.
Add the zucchini pulp, olives, and capers to the millet mixture.
Simmer for about 5 more minutes, until the millet is tender.
Stuff each zucchini half with some of the mixture.
Place in a baking dish and bake for about 20 minutes.
Let cool for about 5 minutes before serving; sprinkle with fresh parsley.
Makes 8 servings.
From: Vegan with a Vengeance, by Isa Chandra Moskowitz