Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Gratin of Courgettes and Greens (Tian De Courgettes Et Blettes)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
657g/1-1/2 lb courgettes salt 8-10 chard leaves
3 tablespoons olive oil 2 medium onions, sliced 1 clove garlic, finely chopped
60g/2 oz long-grain rice 175ml/6 fl oz water 3 eggs, beaten
2 tablespoons finely chopped parsley 60g/2 oz Gruyere cheese, shredded 2 tablespoons grated Parmesan cheese
freshly ground black pepper 4 tablespoons soft white breadcrumbs



1 Trim the stems and round ends from the courgettes and slice thinly. Place in a colander, sprinkle each layer with salt and leave for 30 minutes. Rinse and pat dry. Remove the white stems from the chard and wash the leaves well. Shred fairly and set aside.
2 Preheat the oven to 180C/350F/gas mark 4. Heat half the oil in a large saucepan. Add the onions and cook gently for about 10 minutes, until transparent, stirring occasionally. Stir in the garlic and cook for a few seconds. Add the rice and water and bring to the boil. Cover and simmer gently for 6-8 minutes, until the water is absorbed. Add the courgettes and chard, cover and simmer for 10 minutes, stirring occasionally. Remove the form the heat and cool slightly. Add the eggs and toss well. Mix in the parsley, half the cheeses, and salt and pepper to taste. Transfer to a greased shallow baking dish and spread evenly. Sprinkle with breadcrumbs and the remaining cheeses and drizzle with the remaining oil. Bake for 30-35 minutes, until golden.

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