What I'm cooking and eating

Thursday, 14 July 2011

Courgette Crumble

Another old friend! Serves 2, but can, of course, be scaled up as necessary.

1 medium or 2 small courgettes (zucchini, if you're American!)
A little butter and/or cooking oil
1 clove garlic, crushed
2 eggs
60 g strong cheese, grated
1/2 cup uncooked white rice
2 slices wholegrain bread

Cook the rice the way you usually do. Meanwhile, slice the courgettes very thinly, and sauté with the oil, butter and garlic until soft. Mix with the cooked rice, the eggs, 1/2 the grated cheese and salt and pepper to taste. Make a topping with the bread and the rest of the cheese, reduced to crumbs in a food processor. Place in an oven-proof dish and top with the breadcrumb-and-cheese mixture. Bake in a moderate oven for about 30 minutes.

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