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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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

443

Serves

4

Cooking Time

35

What Ingredients Do You Need To Make 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

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

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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.

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


About The Author

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Lisa Dobler

See My Recipes

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.

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