Zucchini with millet - millet, zucchini and other vegetables, without meat, a great lunch!
Zucchini with millet - Ljiljana Stanković
Zucchini with millet - millet, zucchini and other vegetables, without meat, a great lunch!
- 600 grams of zucchini
- 4 spoons of oil
- 400 grams of tomatoes (cut into cubes)
- 2 tablespoons of dry herb seasoning
- 1 teaspoon of sugar
- 1 teaspoon basil (chopped)
- 100-150 ml of milk
- 2 pieces of eggs
- 1 pieces of onion
- parsley leaf (small)
- 300 grams of potatoes
- 500 ml of water
- 200 grams of millet (or less)
- Peel the potatoes and cut them together with the zucchini into thin slices and add a little salt.
- Sauté finely chopped onions in oil, add tomatoes, sugar, a teaspoon of basil, a spoonful of dried vegetable seasoning, a parsley leaf, and when it's sautéed a little, add millet and simmer everything together for about fifteen minutes while adding water.
- Coat the preparation bowl with oil and place a row of zucchini in it, then a portion of tomatoes, then potatoes, then tomatoes again and finish with zucchini.
- Put one spoonful of dried vegetable seasoning in half a liter of water and pour it over the zucchini.
- Bake at 250 degrees and when the zucchini are ready, beat two eggs with milk, pour over the zucchini and bake for a few more minutes.
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