Millet and zucchini casserole

Ingredients for 3 servings:

• 60 g millet
• 1 tsp herbs de Provence
• 120 ml vegetable stock
• 100 g crème fraîche
• 1 egg(s)
• salt and pepper
• 2 small zucchini (approx. 300 g)
• 1 clove(s) garlic, chopped
• 2 tbsp olive oil
• 200 g feta cheese
• 1 tbsp almond slivers or pine nuts
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Wash the millet and bring to a boil with the vegetable stock. Add the Provençal herbs and let them simmer over low heat. Meanwhile, cut the zucchini into approximately 0.5 cm thick slices and fry briefly but vigorously in olive oil (they shouldn’t soften, just “get some color”). Fry the chopped garlic briefly. Whisk the crème fraîche and egg, mix with the millet, and season with salt and pepper. Spread the millet mixture into a buttered quiche dish or shallow baking dish. Arrange the zucchini slices on top in a shingle pattern. Crumble the feta cheese and spread it over the zucchini slices. Sprinkle with the almond slivers or pine nuts. Bake at 200°C on the middle rack for approximately 35-40 minutes.