italian

Millet and Vegetable Timbale with Mozzarella and Tomato

Name: Millet and Vegetable Timbale with Mozzarella and Tomato
Yield: 1 serving
Cuisine: italian
Ingredients: 67 g millet (dry); 206 g water; 111 g zucchini, diced; 79 g red bell pepper, diced; 10 g olive oil; 40 g egg; 67 g mozzarella cheese, shredded; 95 g tomato, sliced; 10 g tomato paste; 0.79 g black pepper

This baked dish pairs millet with mozzarella cheese, shredded, tomato, sliced and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

30 g Protein

68 g Carbohydrates

27 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

67g millet (dry) 248 kcal
206g water 0 kcal
111g zucchini, diced 19 kcal
79g red bell pepper, diced 24 kcal
10g olive oil 88 kcal
40g egg 57 kcal
67g mozzarella cheese, shredded 188 kcal
95g tomato, sliced 17 kcal
10g tomato paste 8 kcal
1g black pepper 2 kcal

Cooking instructions

millet (dry)water
Heat oven to 400 F (205 C). Rinse millet, then simmer it in water with a pinch of salt until tender, 16-18 minutes; let stand 5 minutes.
millet (dry)zucchinired bell pepperolive oiltomatotomato paste
While millet cooks, saute zucchini and bell pepper in olive oil over medium heat until softened, 5-6 minutes. Stir in tomato paste and cook 30 seconds.
millet (dry)eggmozzarella cheeseblack pepper
Mix cooked millet with sauteed vegetables, egg, and half the mozzarella. Season with black pepper and a pinch of salt.
mozzarella cheesetomato
Pack the mixture into an oiled ramekin or small oven-safe bowl. Top with remaining mozzarella and the sliced tomato.
Bake 18-22 minutes until set and browned on top. Rest 5 minutes, then unmold or serve in the ramekin.