Stuffed Zucchini

Cook millet in salted water for 10 minutes. Rinse zucchini and cut off lids. Scoop out pulp from the bottom halves. Chop top halves and pulp. Peel carrot and grate coarsely. Peel onion and chop finely. Heat 1 tablespoon of oil in a pan and saute chopped zucchini, carrot and onion for 5 minutes. Season with salt and pepper. Drain millet and add to the mixture. Add an egg and stuff zucchini with the mixture. Grease baking pan and arrange zucchini in it and sprinkle with grated cheese. Bake in preheated oven at 200°C (gas mark 3, convection oven 170°C) (approximately 400°F) for about 35-40 minutes. Mash processed cheese and dissolve in the broth. Whisk flour with a little water until smooth and add to the sauce. Arrange zucchini on plates and serve drizzled with the sauce.