|2||Thick Slices White Bread|
|10 fluid ounce||Milk|
|4 ounces||Long-grain Rice|
|Salt and Pepper|
|3 tablespoons||Olive Oil|
|2 ounces||Gruyere Cheese, Grated|
|1 small||Garlic Clove, Skinned and crushed (optional)|
|1½ pounds||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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