Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Thick Slices White Bread
10 fl Milk
4 oz Long-grain Rice
Salt and Pepper
2 Eggs
3 tb Olive Oil
2 oz Gruyere Cheese, Grated
1 sm Garlic Clove, Skinned and
-crushed (optional)
1 1/2 lb Small Courgettes, Trimmed
-and thinly sliced
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 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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