Are we preparing something good with a cereal that is catching our attention more and more? I plan to cook a pie with millet, zucchini and ricotta: it will be a very delicate first course, alternative, quick to prepare and also suitable for those suffering from celiac disease because it is gluten-free!
Video of the Recipe
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Identity Card of the Recipe
- 103 KCal Calories per serving
-
Ingrediants
- 150 g of millet
- 30 g of grated Parmesan cheese
- 100 g of fresh ricotta
- 2 tablespoons of extra virgin olive oil
- A few basil leaves
- Q.b. of pepper
- Q.b. of salt
- 500 g of zucchini
- 300 ml of water
- Gluten-free food: about 30 g of grated bread
Materials Needed
- Casserole with lid
- Cooking pan
- Chopping board
- Knife
- Rectangular baking dish with dimensions of 15 X 20 cm
- Spoons
Preparation
- Bring 300 ml of water to a boil and add lightly salt. When the water boils, pour in the millet, cover with the lid and cook for 20-25 minutes, or until all the water has been absorbed.
- Wash the courgettes and remove the stalk. Cut the courgettes into very small cubes.
- Heat a drop of oil in a pan, then sauté the courgettes by adding salt and pepper. Cook the courgettes over high heat for 5 minutes, taking care to turn them often.
- When the millet is ready, add about half of the courgettes and flavor with grated parmesan and fresh ricotta flakes.
- Pour a drop of oil into a rectangular baking dish, measuring 15 cm X 20 cm, and sprinkle with gluten-free breadcrumbs.
Beware of the crossed ear!
When preparing gluten-free recipes like this one we have proposed, it is important to make sure that all the ingredients have the crossed ear mark on the package, which guarantees the absence of gluten in the product.- Distribute the mixture of millet and zucchini in the pan, level with a spoon and cover with the zucchini previously kept aside. Finish with a sprinkling of gluten-free breadcrumbs.
- Bake in a hot oven, preheated to 180 ° C, for 15-20 minutes. Turn on the "grill" function for the last 5 minutes to brown the surface.
Fast cooking
To speed up the times, it is advisable to cook the zucchini pie in the microwave, with the combined micro + grill function, for 5 minutes.- Remove the pie from the oven, sprinkle with fresh basil, let it cool for 10 minutes and serve by cutting it into slices.
Alice's comment - PersonalCooker
I recommend letting the pie cool before cutting it, in order to get perfect slices! You can enrich it with other cheeses or, for a seafood version, I recommend accompanying it with sautéed prawns! For a more aromatic variant, I recommend adding a sachet of saffron to the millet cooking water instead! A real treat!
And if you like this cereal, discover all our millet-based recipes!Nutritional values and Health Comment on the recipe
The Zucchini and Millet Pie is a low-calorie food, with an energy prevalence attributable to carbohydrates, followed by lipids and finally proteins. The carbohydrates are mainly complex, the fatty acids are unsaturated and the peptides have a high and medium biological value.
Fiber is abundant and cholesterol is not too high.
The Zucchini and Millet Pie is a vegetarian food (not vegan), suitable for a diet against celiac disease but unsuitable for nutrition against lactose intolerance. It lends itself to the clinical treatment of certain pathologies such as obesity and metabolic pathologies.
The average portion of Zucchini and Millet Pie is about 200-300g (205-310kcal).
