Minced Casserole with Millet and Zucchini

For the minced casserole with millet and zucchini, simmer the millet lightly in the vegetable soup for about 10-15 minutes. Wash and dice the zucchini (about 8 mm) and simmer with the millet for the last 5 minutes. Drain the millet and zucchini well. Cut the spring onions (including the green parts) into rings and mix with the minced meat, egg and spices and season to taste. Mix in the zucchini millet and also mix in the cheese. Grease a baking dish with the olive oil and then pour in the mixture and smooth it out. Finally, spread the bacon cubes on top. Bake the minced millet and zucchini casserole at 220°C for about 15-20 minutes.

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