Courgette and Cheese Gratin with Eggs and Mint

A kind of oven baked frittata, good both hot (or rather warm) and cold, though I think warm has the edge as the consistency gets much more solid once it cools.

A tomato sauce would be good with this but it would need to be quite a delicate one - I tried it with Hugh Fearnley-Whittingstall's roasted tomato sauce (simply because I had some in the fridge) but that was far too intense and overpowering.

The recipe says to pour the egg/cheese mixture over the courgettes but mine was way too thick - it had to be scraped out of the bowl and spread.