Criollo Millet Bake with Paprika Beef, Sautéed Zucchini, and Tybo Cheese Gratin

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with the butter and set aside.

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   2. Place the broth in a saucepan and bring to a boil. Add the rinsed millet, a pinch of salt, and cook over low heat for 18 to 20 minutes, until tender and most of the liquid is absorbed. Remove from the heat, add the beaten egg and 60 g (2 oz) of the Tybo cheese. Mix well and set aside.

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   3. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic, and cook for 5 minutes until softened.

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   4. Add the ground beef, breaking it up with a spoon, and cook for 6 to 8 minutes until no longer pink and lightly browned. Stir in the sweet paprika, cumin, oregano, salt, and black pepper.

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   5. Add the crushed tomato and green olives. Cook over medium-low heat for 8 minutes until the filling is juicy but thick. Turn off the heat and stir in the fresh parsley.

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   6. In another skillet, heat the remaining tablespoon of olive oil. Add the diced zucchini with a pinch of salt and cook for 4 to 5 minutes, just until tender but still holding shape. Remove from the heat.

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   7. Spread half of the cooked millet in the baking dish and press lightly to form an even base. Cover with all of the beef filling, then add the sautéed zucchini, and finish with the remaining millet.

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   8. Mix the remaining Tybo cheese with the breadcrumbs and sprinkle over the top to create the gratin layer.

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   9. Bake at 200 °C / 400 °F for 22 to 25 minutes, until the top is golden and bubbling. For deeper color, broil for 2 additional minutes, watching closely.

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    10. Let rest for 10 minutes before serving so the bake sets and slices more cleanly.