Zucchini with millet and nut filling and carrot cream puree

Ingredients for 2 servings:

• 2 zucchinis
• 50 g millet
• 2 eggs
• 30 g hazelnuts, ground
• 10 g almond(s), chopped
• 10 g soy flour
• some herbal salt, to taste
• 500 g carrot(s)
• 100 g cream
• some salt and pepper
• Allspice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

This filling is suitable for various vegetables

Split the zucchini lengthwise and hollow out the core. Boil the millet in lightly salted water for about 15 minutes until almost tender, then let cool. Then mix with the eggs, hazelnuts, almonds, and soy flour. Season generously with the herb salt. Fill the zucchini with this mixture and cook in a covered pan with a steamer for about 20 minutes. Slice the carrots and sauté in a little water until tender. Chop with a hand blender, mix with the cream, and season with salt, pepper, and allspice. Gently heat the puree. Tip: I also like to use the millet and nut filling for peppers or eggplant, then add it to a tomato sauce. Potatoes can also be stuffed with it. I then serve it with a broccoli cream puree.