m. 5 zucchini/courgette bake

today, m for lunch stole the leftovers of our courgette bake, baby likes zucchini! and this bake is a great way to use up a lot of it:

1. saute onions (a clove or two of garlic is optional here)
2. add as many courgettes as you like, maybe two or three medium sized, chopped into thin quarters and sweat until tender (this could take some time with a lot of zucchini), this can be seasoned with a pinch or two of dried or fresh thyme
3. at the same time cook a cup of dried white rice (this could also work with brown but we haven't tried it yet)
4. once the courgettes are done, mix them with the rice and two large eggs
5. at this point you can add whatever you like, typically we add a cup of gruyere cheese, and last week we also added a half cup of sundried tomatoes, that tasted great!
6. add salt and pepper and place the mixture in a buttered or oiled 9 x 9 baking dish, bake at 175c/375f until brown on top (or 15-ish minutes)

mushrooms can also be added to the mix, in addition to the courgettes, we didn't have any so we decided to add the sundried tomatoes, a very tasty decision!

once we made the zucchini-potato charlotte two weeks ago we realized that this courgette bake was in effect a rice version of the charlotte (but sans cream), each is infinitely edible in its own way ...