Our Italian farmer Cristiana Sartori from Azienda Agricola DICRISTIANA combines the best of both worlds in her project, regeneratively cultivating the celiac-friendly “super grain”.

Cooking millet is easy, but Cristiana has an array of recipes to make it more interesting to your taste buds! Now that the summer veggies season has started, she thought to share her Italian-style stuffed courgettes recipe with us (we have several farmers cultivating them by the way!). 

We encourage you to try it out – it is fairly fuss-free and yet it makes for a dish that stands out for being a little different from the usual!

Ingredients

• Elongated zucchinis – as many as needed
• 50g of millet per person
• 1 to 3 eggs (1 egg for every 2-3 courgettes)
• Parmesan cheese (as needed)
• 1 onion
• Salt and pepper
• Extra virgin olive oil
• Breadcrumbs (as needed)
  
  

Instructions

1. Take the courgettes and “dig” a furrow inside (deep enough to fill it but not so deep that you break through the skin on the bottom) and set the flesh aside
2. Put your courgettes on a lined baking tray
3. Dice up your onion
4. Cook the millet. In  the meantime, steam the flesh of the courgettes with the chopped onion. Mix together with the cooked millet.
5. Add parmesan cheese, eggs (1 egg for every 2-3 courgettes), pepper and salt to the cooked millet and stir through
6. Fill your courgettes with the mixture and top with extra virgin olive oil
7. Put the filled courgettes in the oven for about 25 minutes at 180 degrees
8. Toast your breadcrumbs in a pan with a bit of olive oil and sprinkle over your courgettes to serve
   
   

Enjoy!