Another good recipe for courgettes from Diana Henry which she says is ” more or less ” Richard Olney’s recipe from Simple French Food. It can also be served as a side dish.
Ingredients
- 50 g long-grain white rice
- 75 g good white bread not including crusts
- 250 ml milk
- 3 tbsp extra virgin olive oil
- 2 large eggs lightly beaten
- 50 g mixture of Parmesan and Gruyère cheese grated
- 450 g courgettes sliced wafer-thin (use a mandoline if you have one)
- butter for greasing
Servings:
Instructions
- Heat the oven to 190C/180C fan/gas mark 5. Cook the rice in boiling water for 12 minutes. Drain, rinse and leave to cool.
- Put the bread – just tear it up – in the milk, then add everything else, including the rice, holding back some of the cheese for the top. Season then pour into a buttered gratin or other ovenproof dish.
- Sprinkle the rest of the cheese on top. Bake for about an hour. The top should be gold in patches and souffléd. Serve with a green salad.
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