Mediterranean Zucchini Boats with Lemon Millet, Confit Tomatoes and Herbed Labneh

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the zucchini in half lengthwise and, using a spoon, scoop out some of the flesh to form boats. Finely chop the scooped flesh and set aside.

2. 2

   Place the zucchini boats and cherry tomatoes on a baking tray. Scatter the chopped zucchini flesh around them. Drizzle with 2 tbsp / 30 ml olive oil, season with half of the salt, half of the pepper, and the dried oregano. Roast for 20 minutes at 220 °C / 425 °F.

3. 3

   Meanwhile, place the millet and water in a saucepan with a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let rest for 5 minutes; then fluff with a fork.

4. 4

   Heat 1 tbsp / 15 ml olive oil in a skillet over medium heat. Sauté the shallot and 2 garlic cloves for 2 to 3 minutes. Add the cumin, spinach, and green olives, and cook 2 minutes more until the spinach wilts.

5. 5

   Stir the cooked millet into the skillet. Add the lemon zest, 2 tbsp / 30 ml lemon juice, the roasted zucchini flesh from the tray, and mix well. Adjust with the remaining salt and pepper.

6. 6

   In a small bowl, mix the labneh with 1 tbsp / 15 ml olive oil, the remaining garlic clove, parsley, and mint. Stir until thick and smooth.

7. 7

   Fill the roasted zucchini boats with the millet mixture. Spoon the roasted cherry tomatoes and any tray juices over the top. Bake again for 10 minutes at 220 °C / 425 °F.

8. 8

   Serve the boats hot or warm with spoonfuls of herbed labneh on top or on the side. Finish with a few drops of the remaining oil if desired.