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Tian Of Courgettes

This Tian Of Courgettes recipe uses Olive Oil, Leeks, Garlic, Zucchini, and Frozen Spinach. About 20 min from start to finish for 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tsp
• 1 1/8 lb
• 3 clove
• 2 1/4 lb
• 1 1/8 lb
• 3/4 cup
• 1/2 lb
• 1 3/4 oz
• 1 1/4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Shallow 1.5 litre ovenproof gratin dish.

2. 2

   Heat the oil in a large pan, add the leeks and cook over a low heat for 5-6 minutes, stirring occasionally, until softened.

3. 3

   Add the garlic and courgettes and cook for a further 10 minutes until tender, turning the vegetables over occasionally.

4. 4

   Remove the vegetables from the heat and stir in the spinach, cooked rice, beaten eggs and Gruyere, mixing well to combine.

5. 5

   Season generously.

6. 6

   Spread into the prepared dish and sprinkle the Parmesan and breadcrumbs evenly over the top.

7. 7

   Dot with the butter and bake for 45 minutes until the top is golden and the dish is lightly set.

8. 8

   Per serving with all eggs, triple the oil for saute, and butter instead of oil and butter buds: 422 calories, Fibre 4g. carbohydrate 25g.

9. 9

   Fat 27g.

10. 10

    Saturated fat 11g.

11. 11

    Protein 23g.

12. 12

    Added sugar none, Salt 0.

13. 13

    "Gratins always tease with what lays beneath the crumbs: greens"

14. 14

    Serving Ideas: Cold with salads; ideal for picnics