- 4 lb medium to large zucchini
- 1 ¼ lb fresh tomatoes, chopped
- 1 large onion, chopped
- 5 cloves garlic, chopped
- Olive oil to taste
- ¾ cup parsley, chopped
- Dulse or kelp to taste
- 3 cups soaked and cooked millet or quinoa
- 2 tbsp currants
- ¾ cup almonds, soaked and ground
Greek Stuffed Zucchini:
Wash zucchini thoroughly and cut in half lengthwise.
Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact.
Add tomatoes, onion, garlic, 1 cup of water, parsley, and dulse or kelp.
Simmer until only a little liquid remains, then add millet and simmer until all the water has evaporated.
When cool, add currants and almonds.
Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.
Preheat oven to 400 F.
Place stuffed zucchini shells in a glass baking dish.
Sprinkle with seaweed to taste.
Cook 1 hour in preheated oven.
Drizzle with olive oil
May be served hot or cold.