Stuffed Zucchini without meat

Slice the olives crosswise. Rinse the millet well under running water.

Finely chop the garlic and onion. Sauté the onion in vegetable oil over medium heat for 5-7 minutes until translucent. Then add the garlic and sauté until fragrant, about a minute.

Now add the washed buckwheat, herbs, paprika, and salt. Stir and sauté for a few minutes, approximately three minutes.

Next, add the canned tomatoes along with their juice (if the tomatoes are whole, you can mash them with a fork directly in the pan) and water. Cover with a lid and bring to a boil, then simmer over low heat for 20 minutes.

While the buckwheat is cooking, prepare the zucchini. Cut them in half lengthwise and trim the ends. Place them in a large skillet with the cut side down and pour in enough water to cover the zucchini halfway. Cover with a lid, turn on medium heat, and wait for the water to boil. After boiling, cook for 5 minutes. Then remove from the skillet and let the zucchini cool slightly. If you don't have such a large skillet, you can cook the zucchini in batches of 2-3 at a time.

When the zucchini has cooled enough to handle, use a spoon to remove the seeds and pulp, forming boats. If there are only a few seeds, you can slice the zucchini flesh and leave it to add to the buckwheat later.

Preheat the oven to 175 degrees Celsius. Add olives and zucchini flesh (if available) to the millet, mix well, and cook for another 5 minutes until tender.

Next, stuff the zucchini with the cooked millet, place in a baking dish, and bake for 20 minutes. Allow to cool for about five minutes after baking, then serve.