Gratin of Courgettes

Name: Gratin of Courgettes
Ingredients: 1 kg (2 lb) small, firm courgettes, sliced into rounds or matchsticks; salt and pepper; salt and pepper; 4 tablespoons olive oil; 2 large onions, chopped; 2 garlic cloves, chopped; 3 eggs, plus 1 egg yolk; 3 eggs, plus 1 egg yolk; 75 g (3 oz) Parmesan, Gruyère or mature Cheddar cheese, grated; 75 g (3 oz) Parmesan, Gruyère or mature Cheddar cheese, grated; 75 g (3 oz) Parmesan, Gruyère or mature Cheddar cheese, grated; 3-4 tablespoons cooked long-grain white or brown rice; 3-4 tablespoons cooked long-grain white or brown rice

Preparation info

4
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Leftover cooked vegetables can also be recycled as a gratin (in fact, I suspect this is how the idea originated) but make a little extra effort to trim and chop the vegetables for an appetizing effect. Cheddar cheese can be substituted for pricy Parmesan or Gruyère. Rice adds substance.

Ingredients

1 kg (2 lb) small, firm courgettes, sliced into rounds or matchsticks
salt and pepper

Leftovers
Vegetarian
Gluten-free

Method

Put the courgettes in a colander, salt lightly and leave for 30 minutes to extract the juices.

Heat 1 tablespoon oil in a frying pan, add the onion and garlic, cover and cook over a low heat for about 5 minutes or until soft but not burned. Remove the onions and garlic from the pan, wipe out the pan, add 2 tablespoons oil, and, when hot, add the courgettes. Cover and cook for 10-15 minu