Millet With Crushed Zucchini Food

GOLDEN CRISP ZUCCHINI

Golden Crisp Zucchini image

Provided by Food Network Kitchen

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

3 tablespoons olive oil
2 small zucchini, sliced into about 1/4-inch rounds
Salt and pepper
1/2 - 1 cup Italian dry bread crumbs

Steps:

Heat oil in a non-stick skillet and add zucchini rounds. Season well and flip to brown both sides. Sprinkle in bread crumbs and toss to coat zucchini. Cook until golden brown.

BEEF-ZUCCHINI MEATBALLS

Beef-Zucchini Meatballs image

Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 30m

Number Of Ingredients 11

Ingredients

1 zucchini, grated
8 ounces ground beef, preferably 90 percent lean
1 cup cooked millet, or quinoa
2 cloves garlic, minced
2 tablespoons chopped flat-leaf parsley
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
Extra virgin olive-oil, for drizzling
Roasted spaghetti squash or sauteed zucchini spirals, for serving
3 cups marinara sauce, for serving
Freshly grated Parmigiano-Reggiano and fresh basil leaves, for serving

Steps:

Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.

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