Tian de Courgettes (Baked Rice with Courgette)

I’ve been meaning to make Tian de Courgettes for ages, every time we self cater in the South of France in the summer holidays. 

My gut instinct is that courgettes are dull, flavourless. But frying them seems to add a whole new dimension (and flavour to them). 

Serves 5

500g-1.5kg courgettes (original recipe from Claudia Roden’s Mediterranean Cookery calls for 1.5kg, I only had 500g)

2 onions, peeled & thinly sliced 

2 garlic cloves, peeled and finely chopped 

350g long grain rice

100g Parmesan or strong cheese eg extra mature cheddar, grated

4 eggs

3 tbsp olive oil

1 vegetable stock cube (optional) 

Grate the courgettes and fry in 2 tbsp of olive oil until dark green and considerably reduced in size. Claudia Roden’s recipe says boil for 20 mins then mash and drain, which may be preferable to frying if using 1.5kg of courgettes. 

Put the courgettes into a bowl and fry the onions gently until caramelised. Add the chopped garlic and then add to the courgettes. 

Cook the rice for 10 mins until tender. Drain. 

Beat the eggs and then mix everything together,

Including the finely chopped stock cube if using.  Grease a baking dish well with olive oil and pour in the mixture.

Bake at 200C/180C Fan for 40 minutes until firm and golden. 

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