Tian de Courges

A favourite recipe from this book. I've identified it as a main course because it does stand up on its own (with a salad) but it would also work as an accompaniment to chicken, lamb or fish.

A couple of adjustments: I sometimes substitute cooked potato, in small dice, for the rice; and I quite often brown the courgettes up to a day in advance and leave them weighted to press out excess liquid, as suggested for a somewhat similar (though simpler) dish in Sophie Grigson's Vegetable Bible. This adds depth to the flavour and means the amount of cheese can be reduced if one is in healthy-eating mode.