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Olive, Tomato, and MilletStuffed Zucchini Recipe
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup millet, rinsed
- 2 cups vegetable broth or water
- 4 medium zucchini, ends trimmed
- 1/2 cup chopped, pitted kalamata olives
- 1/4 cup capers
- Chopped fresh parsley for garnish
- 1 tablespoon olive oil
- A few dashes freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 22 ounce can whole tomatoes
Directions:View on Chow
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