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

LD By: Lisa Dobler

Author Bio

Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total... Read More

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

443

Dairy Free

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... Read More

Ingredients You Need for Springtime Millet and Mushroom Stuffed Yellow Zucchini [Vegan, Gluten-Free]

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

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

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.
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...
Wash and quarter the mushrooms. Add mushrooms, corn, garlic, and vegan sour cream to the millet, then season. Stuff the squash with the mixture.
Pour tomato sauce around the squash and bake for 20-25 minutes or until the squash is soft. Serve with fresh herbs.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.