Tian de courgettes
3 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | Thick Slices White Bread | |
10 | fluid ounce | Milk |
4 | ounces | Long-grain Rice |
Salt and Pepper | ||
2 | Eggs | |
3 | tablespoons | Olive Oil |
2 | ounces | Gruyere Cheese, Grated |
1 | small | Garlic Clove, Skinned and crushed (optional) |
1½ | pounds | Small Courgettes, Trimmed and thinly sliced |
Finely Grated Parmesan cheese (optional) |
Directions
Remove the crusts from the bread and discard. Tear the bread into small pieces and place in a large bowl. Pour the milk over and leave to soak.
Meanwhile, cook the rice in boiling salted water for about 12 minutes until tender. Drain well.
Beat the eggs and 2 tb olive oil into the bread mixture with about a quarter of the cheese and the garlic, if using. Season with salt and pepper.
Carefully fold the courgettes and rice into the milk and bread mixture and pour into a greased gratin dish. Sprinkle with the remaining gruyere cheese and a little parmesan, if using. Drizzle with the remaining olive oil.
Bake in the oven at 200C/400F/Gas Mark 6 for 35-40 minutes or until golden brown and firm to the touch. Leave to cool in the dish for 10 minutes before serving.
Source: Sunday Mirror Magazine
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