Wash zucchini thoroughly and cut in half lengthwise.
Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact.
Add tomatoes, onion, garlic, 1 cup of water, parsley, and dulse or kelp.
Simmer until only a little liquid remains, then add millet and simmer until all the water has evaporated.
When cool, add currants and almonds.
Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.
Preheat oven to 400 F.
Place stuffed zucchini shells in a glass baking dish.
Sprinkle with seaweed to taste.
Cook 1 hour in preheated oven.
Drizzle with olive oil
May be served hot or cold.