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Arise & Shine

Greek Stuffed Zucchini


  • 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.

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