Courgette crumble

Missed a phone call from the Daughter last night, but she texted me this morning to say not to worry, she had just wanted my recipe for courgette crumble, which she then found in a bunch of recipes I'd typed up for her when she first left home in 1998.  Quite why I included this one, when she was not, at the time, fond of courgettes I don't know, but I did.  I've actually adapted the recipe over the years since then, mostly making it smaller, so I'll say this amount serves 4.... you could halve it, of course, for two, but obviously you can't halve an egg, so just use a whole one - or maybe use two if you use this amount!

1 cup (250 ml by volume) rice (uncooked)
4-5 small courgettes (zucchini)
3 slices wholemeal (wholewheat) bread
3-5 oz cheese, grated
1 egg
1 gill (about 1/2 cup) milk
Salt and Pepper to taste

Cook rice in the normal way. Slice courgettes very thinly. You can saute them briefly in a non-stick pan with a spray of olive oil, but I don't bother. Drain rice, and stir in the courgette slices, the egg, milk, seasoning and half the cheese. Put into ovenproof dish.
Make bread into crumbs and mix with remainder of cheese. Spread on top of rice mixture, and bake in moderate oven for about 30 minutes until crust is crisp.

We had an interesting variation on this this evening, as I had two leftover cooked sausages, so instead of putting cheese in the rice mixture, I put the sliced sausages.  The topping still had cheese in it, though!