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Courgette & Cheese Bake<

Courgette & Cheese Bake

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Background Info:
Handed down by my mother and a solution to the glut of courgettes from the allotment. Everyone loves it - even the kids.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Heat the oil in a large pan (you have to fit in all those courgettes!) and fry the onion until soft. Add the courgettes and fry for about 5 mins until they just start to soften.

Add the rice, chopped garlic, hot stock and season with salt and pepper. Bring to a simmer then cover and cook very gently for 25 mins (stir occasionally and check that it's not sticking.)

Add the eggs, crème fraiche, nutmeg and half the cheese.
Stir it all in and pour the lot into a shallow oven-proof dish, top with the remaining cheese then cook in quite a hot oven (Gas 7/220C) for about 15 mins. (until cheese melts and bubbles)

It should have gone more solid by now than when you put it in if it's still runny, pop it back in the oven for 5 mins.

Serve hot (it's nice luke warm too. It will get to this temperature by the time you go back for seconds!)

Serve it on it's own, with salad or with anything else you fancy !
3tbs olive oil
2 onions thinly sliced
1 kg courgettes sliced in rounds (this looks a lot but don't worry!)
100g Risotto rice
1 Garlic clove 250 ml veg stock (use a cube)
Salt and Pepper
2 eggs beaten
200g Crème Fraiche
Nutmeg (a pinch or two)
100g Gruyere cheese grated (more if you like it cheesey, I sometimes use Cheddar