One recipe I didn’t manage to make during a recent visit to my parents, simply as there wasn’t enough days to fit it in, were millet stuffed courgettes. I did try it in advance with quinoa, which you could also use in this recipe, and as millet is much more popular in Poland, I thought I’d make it using this yellow gluten-free grain. It works deliciously with both grains. I’m sure mum will be trying it out soon.

This recipe is the essence of summer, combining ripe courgettes (try using smaller ones though) filled with a very summery combination of grains, flavoursome sundried tomatoes, nuts and seeds. The fusion of colours is wonderful too, with the yellow stuffing thanks to the millet, with some red, brown and green accents, in green courgette shells, all in red tomato sauce.

It looks very impressive whilst actually isn’t difficult to make at all. For me, this is a perfect Sunday lunch, a great dinner that would surprise your guests, or an exciting dinner for two.


Serves 2
2 small courgettes
120g millet
1 onion, finely chopped
1 garlic clove, crushed
1 bunch of spring onion, chopped
8 dried tomatoes, chopped
15ml / 1 tbsp olive oil
30g walnut, roughly chopped
25g pumpkin seeds
25g sunflower seeds
Salt and freshly ground pepper

For the tomato sauce
1 can of chopped tomatoes
1 onion, chopped
1 garlic clove, crushed
15ml / 1 tbsp olive oil
Fresh thyme and basil leaves
Salt and freshly ground black pepper


Preheat the oven to 200 C / gas mark 6.

Place the whole courgettes on a baking tray and bake in a preheated oven for 15 minutes until they soften. Take out from the oven and leave to cool.

In the meantime, heat the olive oil on a large pan. Add the onion and garlic and cook for about 2-3 minutes until golden. Add the chopped spring onion and cook for another 3 minutes. Add the millet, stir well and cover with 350ml of water. Season to taste with salt and pepper. Cook over a medium heat for about 15 minutes until the millet absorbs the water and is soft.

Meanwhile, cut the baked courgettes in half, lengthwise and using a spoon scoop out the flesh leaving about 0.5cm thick skin. Roughly cut the flesh and add to the millet, together with chopped sundried tomatoes.

When the millet is ready, take it away from the heat, add the chopped walnuts, pumpkin seeds and sunflower seeds and season to taste with salt and pepper.

Transfer the millet mixture onto the courgette skins. Place the stuffed courgettes in a preheated oven and bake for about 15 minutes.

To prepare the tomato sauce, in a small sauce pan heat the olive oil. Add the chopped onion and garlic and cook for about 2-3 minutes until golden. Add the chopped tomatoes and fresh herbs and cook over low heat for about 8-10 minutes, stirring occasionally. Season to taste with salt and pepper.

Take out baked courgettes from the oven and serve warm with the tomato sauce.

Bon appétit!
Lena x

Millet stuffed courgettes
Millet stuffed courgettes

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