Zucchini with indian minced chicken

Ingredients

• 1 pcs Zucchinis, medium size, cut in half lenghtwise
• 80 g Ground chicken
• 1 pcs Tomato, diced
• 2 tsp Curry powder
• 5 g Table salt
• 30 g Millet, raw
• 30 g Trappist cheese, light
• 30 g Danone, yogurt, plain
• 5 leaf Coriander (cilantro) leaves, fresh
• 1/2 tbsp Olive oil

Method

1. Cut the zucchini into half lenghtwise, and carve out.
2. Cook the millet in salted water.
3. In a pan roast the tomatoe, ground chicken and curry powder with a little olive oil, add salt and pepper, and cook until done.
4. Combine the meat ragout and cooked millet and fill the carved out zucchini boats.
5. Spread with grated cheese, and bake in oven, on 356 F, until goldenbrown.
6. Sprinkle with yogurt and freshly cut cilantry when served.