Recipe - Tian De Courgettes

2 Thick Slices White Bread
10 fl Milk
4 ounce Longgrain Rice
Salt and Pepper
2 Eggs
3 tablespoon Olive Oil
2 ounce Gruyere Cheese, Grated
1 small Garlic Clove, Skinned and
crushed (optional)
1 One half pound Small Courgettes, Trimmed
and thinly cut or sliced up
Finely Grated Parmesan
cheese (optional)

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 tablespoon 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 3540 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini