Family Millet Bake with Turkey, Spinach, and Parmesan Zucchini Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 23 x 33 cm (9 x 13 in) with 1 teaspoon of the olive oil.

2. 2

   Place the millet in a medium saucepan with the broth. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender. Turn off the heat and let it rest for 5 minutes.

3. 3

   While the millet cooks, heat the remaining olive oil in a large skillet over medium heat. Add the onion, carrot, and 1/2 teaspoon of the salt. Cook for 5 minutes, stirring, until softened.

4. 4

   Add the garlic, sweet paprika, oregano, thyme, and black pepper. Cook for 30 seconds until fragrant.

5. 5

   Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains.

6. 6

   Stir in the crushed tomato and spinach. Cook for 2 to 3 minutes, stirring, until the spinach wilts and the mixture is moist but not watery. Taste and adjust with the remaining salt if needed.

7. 7

   In a large bowl, combine the cooked millet with the turkey mixture, Greek yogurt, lemon zest, and half of the grated Parmesan. Transfer everything to the greased baking dish and smooth the top.

8. 8

   In another bowl, mix the grated zucchini with the beaten egg and the remaining Parmesan. Spread this mixture evenly over the bake.

9. 9

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until the topping is golden and the edges are bubbling.

10. 10

    Let it rest for 5 minutes before serving so the bake can set and slice more neatly.