Ingredients

The following ingredients have 4 Servings
  • 3.5 oz millet (Note 1)
  • 1 3/4 cup vegetable stock
  • 3 medium zucchini
  • 3 tablespoons cottage cheese
  • 2.5 oz feta cheese (low-fat can be used)
  • 2 large garlic cloves
  • 2 spring onions
  • 3 thyme sprigs or a large pinch of dry thyme
  • 1 teaspoon za'atar (optional, can be replaced with other herbs or spices to taste)
  • 1 egg
  • 1/2 cup vegetarian hard cheese, freshly grated (Note 2)
  • fine sea salt and pepper

Instruction

  • Cook millet: Wash the millet in a fine-mesh sieve. Place it in a small pan, add the vegetable stock, and bring to a boil. Turn the heat down to very low and let simmer for about 20 minutes or according to the packet's instructions until all the stock is absorbed. Take off the heat and let cool for a while.
  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Prepare zucchini: Halve the zucchini and remove the seeds and some of the flesh to form some kind of boat. Use a tablespoon to do that. Place the zucchini in a lightly oiled baking dish.
  • Filling: Mix the cooled millet with the cottage cheese, crumbled feta cheese, grated garlic cloves, finely chopped spring onions, thyme, and za'atar. Add the beaten egg and salt and pepper to taste. You should really taste the mixture (before adding the egg, if you are worried about tasting the raw egg) and add salt and pepper very generously. The mixture should not be bland. Add more thyme and za'atar too, if you find it necessary.
  • Bake: Divide the mixture between the zucchini halves, sprinkle with the freshly grated hard cheese and bake for about 40 minutes or until the zucchini boats are cooked and the filling is golden.
  • Serve with tomato salad and baguette.