Stuffed zucchini

Ingredients for 6 servings:

• 5 zucchini, halved, slightly hollowed out
• 3 tsp vegetable broth (vegetable yeast broth)
• 1 cup sour cream
• 150 g millet
• 200 g sheep’s cheese, crushed
• 1 egg(s)
• 1 tsp dried thyme
• olive oil
• 2 cloves garlic, finely chopped
• Cheese, grated
• 900 ml water
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian dish

Boil the millet with 600 ml of water, add 2 level teaspoons of yeast broth. Reduce the heat to low and simmer on heat setting 1 for about 20-25 minutes (until all the water is absorbed). Allow to cool. Meanwhile, place the hollowed-out zucchini halves in a baking dish(es) brushed with olive oil. Mix the crumbled feta cheese with 1/2 cup of sour cream, the thyme, the egg, and the millet. Stir in half of the garlic and pepper. Pour this mixture into the zucchini halves. Mix about 300 ml of water with 1/2 cup of sour cream, 1 teaspoon of yeast broth, and the remaining garlic, and pour into the baking dishes. Sprinkle with grated cheese. Bake in a preheated oven at 190°C for about 40 minutes. Serve with crispy toasted baguette and a fresh tomato salad.