Vegetable Casserole W. Millet Crust

A great zucchini recipe for every taste:

Chop onions, sauté in the oil until translucent.

Add millet and stew briefly while stirring, add vegetable soup and simmer for 40 minutes at low temperature.

Finely chop garlic clove, finely dice mountain cheese. Add cheese, garlic, juice of one lemon, egg and whipped cream to the cooked millet form and mix well, season with salt and pepper.

Roast sunflower seeds without fat until light brown, add finely chopped parsley to the millet mixture.

Preheat oven to 200 °C.

Cut zucchini and melanzani into slices, layer both alternately in a greased gratin dish. Spread millet porridge evenly over the top and sprinkle with butter flakes.

Bake for 25 to 30 minutes until golden brown.

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