Smoky Zucchini Boats with Tomato Millet, Butter Beans and Crunchy Almond Gremolata

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Slice the zucchini lengthwise and, using a spoon, scoop out some of the flesh to form boats. Finely chop the scooped zucchini flesh and set it aside. Place the zucchini halves on the tray, brush with 1 tablespoon (15 ml) olive oil, and season with 1/2 teaspoon salt and a little black pepper.

3. 3

   Roast the zucchini for 15 minutes at 220 °C / 425 °F, until they start to soften but still hold their shape.

4. 4

   Meanwhile, place the millet, water, and 1/4 teaspoon salt in a small saucepan. Bring to a boil, lower the heat, cover, 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.

5. 5

   Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in 2 minced garlic cloves, the reserved zucchini flesh, smoked paprika, and cumin; cook 2 minutes more.

6. 6

   Add the cherry tomatoes, tomato paste, butter beans, spinach, 1 tablespoon (15 ml) lemon juice, half of the lemon zest, 1/4 teaspoon salt, and black pepper. Cook for 3 to 4 minutes, stirring, until the spinach wilts and the tomatoes soften slightly.

7. 7

   Fold the cooked millet into the skillet mixture and mix well. Taste and adjust with the remaining salt if needed.

8. 8

   Fill the zucchini boats with the millet and bean mixture, pressing lightly so the filling stays compact. Return the tray to the oven and roast for 10 more minutes at 220 °C / 425 °F.

9. 9

   While they finish roasting, make the gremolata by mixing the chopped almonds, parsley, 1 grated or very finely chopped garlic clove, the remaining lemon zest, the remaining tablespoon of olive oil, and the remaining tablespoon of lemon juice.

10. 10

    Remove the zucchini from the oven, scatter the gremolata over the top, and serve hot.