Stuffed Zucchini with Millet

Wash millet first hot, then cold. Chop the onion. Press the garlic through a press. Heat olive oil in a pan and sauté the onion, leek and garlic. Pour the vegetable soup and add the millet. Let the whole simmer for about 10 minutes until the millet “pops”. Roast the grated zucchini in a pan as well. Wash and cut the whole zucchini. Scoop out the seeds. Grease a roasting pan a bit and put the empty zucchini in it. Mix the ready millet mixture with the grated zucchini, curd cheese, oregano, salt and pepper. Fill the prepared stuffing into the prepared zucchini. Bake in the oven at about 150° for 30-40 minutes.

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