Baked Zucchini Boats with Creamy Lemon Millet, Balsamic Mushrooms and Seed Crunch

Name: Baked Zucchini Boats with Creamy Lemon Millet, Balsamic Mushrooms and Seed Crunch
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión vegetal mediterránea
Ingredients: about 1 lb 12 oz medium zucchinis; 1 cup millet; 2 cups water; 1 cup yellow onion; 3 cloves garlic; 10.5 oz button mushrooms or mixed mushrooms; 2 cups fresh spinach; 1 whole lemon; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1/4 cup nutritional yeast; 1/4 cup sunflower seeds; 1 tbsp sesame seeds; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; about 1 cup reserved zucchini flesh

An original vegan recipe of roasted zucchini boats filled with creamy lemon millet with onion and spinach, topped with balsamic sautéed mushrooms and a crunchy sunflower-sesame topping. It offers contrasting textures, bright flavor, and an elegant yet simple presentation.

25 minPrep

35 minCook

60 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

4 approx. 800 g medium zucchinis (cut a lo largo and ahuecados; reservar the pulpa)
180 g millet (enjuagado)
480 ml water (for cocer the mijo)
120 g yellow onion (chopped fina)
3 cloves garlic (chopped)
300 g button mushrooms or mixed mushrooms (thinly sliced)
60 g fresh spinach (chopped en trozos large)
1 unit lemon (2 tbsp de zumo)
45 ml olive oil (divided)
15 ml balsamic vinegar (for the setas)
20 g nutritional yeast (aporta sabor umami)
35 g sunflower seeds (for the crocante)
12 g sesame seeds (for the crocante)
2 g smoked paprika (divided)
1 g dried thyme
6 g salt (or to taste)
1 g black pepper (freshly ground)
120 g reserved zucchini flesh (chopped)

Nutrition facts

per serving

288 kcal

Calories

9.1 g

Protein

31.8 g

Carbs

14.2 g

Fat

5.4 g

Fiber

26.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SesameSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Cut the zucchinis in half lengthwise, scoop them out carefully, and chop the reserved flesh. Place the boats on a baking tray, brush with 1 tablespoon / 15 ml olive oil, season with 1/2 teaspoon salt and a pinch of pepper, and bake for 15 minutes until they start to soften.
2
Meanwhile, place the millet in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender. Turn off the heat and let it rest, covered, for 5 minutes.
3
In a large skillet, heat 1 tablespoon / 15 ml olive oil over medium heat. Add the onion and cook for 4 minutes. Stir in 2 garlic cloves and the chopped zucchini flesh; cook 3 minutes more. Add the spinach and stir until wilted.
4
Transfer the cooked millet to the skillet with the onion, garlic, zucchini flesh, and spinach. Add the lemon zest, 2 tablespoons / 30 ml lemon juice, nutritional yeast, 1/2 teaspoon smoked paprika, and dried thyme. Mix well, taste, and adjust with 1/4 teaspoon salt and a little pepper.
5
In another skillet, heat the remaining 1 tablespoon / 15 ml olive oil. Add the mushrooms and cook over medium-high heat for 6 to 8 minutes until browned and their moisture has evaporated. Add 1 garlic clove, the balsamic vinegar, the remaining 1/2 teaspoon smoked paprika, and a pinch of salt and pepper. Cook 2 minutes more until glossy.
6
For the crunch, toast the sunflower seeds and sesame seeds in a small skillet for 2 to 3 minutes over medium heat, stirring, until golden and fragrant.
7
Fill the partially roasted zucchini boats with the creamy millet mixture. Spoon the balsamic mushrooms on top and finish with the seed crunch.
8
Bake the filled boats again at 220 °C / 425 °F for 10 minutes more. Serve hot, with extra black pepper if desired.

Chef tips

For an even creamier texture, add 2 to 3 tablespoons of hot water to the millet before filling the zucchinis. The mushrooms brown better if you do not overcrowd the pan, so they sear instead of steam.

Substitutions

You can swap the millet for quinoa if preferred, though the result will be less creamy. Sunflower seeds can be replaced with pumpkin seeds, and spinach with tender chard. If you do not have balsamic vinegar, use a few drops of wine vinegar plus a little extra well-browned onion to round out the flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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