John Myers
Ingredients for 3 servings:
- 750 g zucchini
- 100 g millet
- 250 ml vegetable stock
- 1 m.-sized onion(s)
- 1 garlic clove(s)
- 100 g Gouda, grated
- 1 egg(s)
- 5 tbsp milk
- 1 tsp curry
- salt and pepper
- 5 tbsp olive oil
- 3 tbsp lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
delicious as a side dish to grilled food or simply with tomato salad
Finely chop the onion and garlic and sauté in 1 tablespoon of oil. Pour in the vegetable stock. Rinse the millet in a sieve under cold water and add it to the boiling stock. Turn off the heat and let the millet swell for about 20 minutes. Let it cool slightly. Whisk the egg with the milk and spices and mix with the Gouda. Instead of curry, the millet also tastes delicious with thyme or an Italian spice mix! Grease a baking sheet with 2 tablespoons of olive oil and arrange the washed zucchini slices (about 1 cm thick) on it. Mix the lemon juice with the remaining oil and brush the vegetables with it, then season with salt and pepper. Spread the millet mixture on top and bake in a preheated oven at 180–200°C (top/bottom heat) for about 40 minutes.
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