Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Springtime Millet and Mushroom Stuffed Yellow Zucchini [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Bring a touch of European flair to the dinner table with this delicious springtime stuffed squash. Yellow zucchini is stuffed with millet cooked in savory vegetable broth and mixed with meaty mushrooms, sweet corn, fresh garlic, and dairy-free sour cream. Then, it's baked in the oven with tomato sauce. Garnish with your favorite fresh herbs just before serving.

Springtime Millet and Mushroom Stuffed Yellow Zucchini [Vegan, Gluten-Free]





Cook Time



  • 1 cup millet
  • 2 cups vegetable broth
  • 2 large yellow squash or zucchini
  • 1 handful small mushrooms
  • 1/2 cup sweet corn
  • 2 cloves garlic, pressed
  • 1 cup vegan sour cream or cashew cheese
  • Salt, pepper, and fresh herbs, as desired
  • Tomato sauce, for serving


  1. Add vegetable broth to a pot and bring to a boil. Place millet in a sieve and rinse well, then add to the pot. Lower to a simmer, cover, and cook for 15 minutes or until the broth has been absorbed. Turn off heat and let sit for 10 minutes. Preheat oven to 355°F.
  2. Wash the squash, cut in half lengthwise, and hollow out with a spoon. Place the squash in a glass baking dish. Save the insides for soup, salad, etc…
  3. Wash and quarter the mushrooms. Add mushrooms, corn, garlic, and vegan sour cream to the millet, then season. Stuff the squash with the mixture.
  4. Pour tomato sauce around the squash and bake for 20-25 minutes or until the squash is soft. Serve with fresh herbs.

Nutritional Information

Per Serving: Calories: 443 | Carbs: 48 g | Fat: 24 g | Protein: 10 g | Sodium: 551 mg | Sugar: 3 g

Calculation not including tomato sauce.





Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Black Bean Tamales [Vegan, Gluten-Free]

Vegan Tamales [Gluten-Free]

Sliceable Zucchini Cheese and Spreadable Tomato Nacho Cheese [Vegan, Gluten-Free]

A Duo of Veggie Cheeses: Sliceable Zucchini Cheese and Spreadable Tomato Nacho Cheese [Vegan, Gluten-Free]

Speculoos Coconut Ice Cream [Vegan]

Speculoos Ice Cream [Vegan]

Chipotle Cream of Tomato [Vegan]

Chipotle Cream of Tomato

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Springtime Millet and Mushroom Stuffed Yellow Zucchini [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×