Zucchini with Millet Crust

Summary

Prep Time	30 mins
Cook Time	40 mins
Total Time	1 hr 10 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Finely chop the onion and garlic and sauté in 1 tablespoon of oil. Pour the vegetable stock on top. Rinse the millet in a colander under cold water and add to the boiling broth. Turn off the stove and let the millet soak for about 20 minutes. Allow to cool slightly.
Whisk the egg with the milk and the spices and mix in with the Gouda. Instead of curry, millet also tastes delicious with thyme or an Italian spice mixture!
Grease a baking sheet with 2 tablespoons of olive oil and spread the washed zucchini in slices (approx. 1 cm thick) on top. Mix the lemon juice with the remaining oil and brush the vegetables with it, then season with salt and pepper. Spread the millet mass on top and bake in a preheated oven at 180 - 200 ° C (top / bottom heat) for about 40 minutes.

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