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Zucchini ribbons, millet and pine nuts with herb dressing

Serves: 6 people
Prep time:



  • 1 cup millet
  • 2 cups Campbell’s Real Stock – Vegetable 
  • ½ cup pine nuts
  • 5 medium zucchini
  • 2 tsp sea salt
  • 3 tbsp olive oil
  • Juice of 2 lemon
  • 2 tbsp tarragon, finely chopped
  • 3 tbsp flat leaf parsley, finely chopped
  • 2 tbsp chives, finely chopped
  • Pinch of pepper
  • 2 tbsp shallot, finely sliced
  • 2 tbsp shaved parmesan cheese


  1. Preheat oven to 200°C. Spread 1 cup millet on a baking tray and roast for 5 minutes. Bring 2 cups of Campbell’s Real Stock to boil in a medium saucepan. Add toasted millet; cover, reduce heat to medium-low and simmer until all the water is absorbed, about 20 minutes. Rinse in a fine colander and set aside to cool.
  2. In the warm oven, toast pine nuts for 5 minutes or until lightly golden. Set aside to cool.Shave the zucchini into long, wide ribbons using a vegetable peeler. Discard the core. Place ribbons into a colander, sprinkle with salt, and let drain while the millet cooks. Pat dry with a paper towel.
  3. Whisk together the olive oil, lemon juice, finely chopped herbs and pepper in a serving bowl. Fold in prepared millet. Add the zucchini, shallot and pine nuts. Toss to combine. Sprinkle with shaved parmesan. Serve immediately.