Wash the zucchini and grate coarsely. Finely dice the onion and garlic.
In a heated pot, sauté onion and garlic cubes with a little olive oil until colorless. Add zucchini and sauté lightly.
Add 500 ml water, salt and bring to the boil. Add millet and simmer gently for 20 minutes.
Then set aside and let swell covered for 10 minutes.
Preheat oven to 180 °C top/bottom heat.
Halve or quarter the cherry tomatoes. Crumble feta with your fingers.
Mix eggs in a bowl with whipping cream, milk, salt and pepper. Chop the herbs.
Mix millet with the feta and cherry tomatoes, add egg-cream mixture and chopped herbs and mix well.
Pour the mixture into an ovenproof casserole dish and bake on the middle shelf in the preheated oven for 30 minutes.
Allow to cool slightly, portion into pieces and arrange on plates.