Millet and zucchini bake with thyme

Ingredients

For 1 serving

• Millet50 g
• Zucchini175 g
• Nutritional yeast9 g
• Thyme2 g
• Extra virgin olive oil5 g
• Saltto taste

In season: May – September

Method

1. Rinse the millet well in a sieve, put it in a small pan with about twice its volume of salted water, bring to the boil, cover and cook for 18 minutes over a low heat, until it has absorbed all the water.
2. Meanwhile heat the oven to 200 °C (conventional) and grease a small dish with half the oil. Wash and trim the courgettes, grate them coarsely and squeeze them hard in a tea towel.
3. Stir the courgettes, nutritional yeast and thyme leaves into the still-hot millet and season with salt.
4. Press the mixture firmly into the dish, brush the top with the remaining oil and bake for 15 minutes, until golden on top.
5. Leave to cool in the dish for 5 minutes so it firms up, then cut into squares.