Zucchini, rice and ricotta bake

(Serves six)

Think of this as a sort of vegetarian baked rice. It’s good as a starter, good as a side dish, good on its own.

500 g small zucchini
Salt
300 g cooked long-grain rice
200 g ricotta cheese
5 tbsp grated mature Cheddar cheese
2 tbsp pine nuts
2 tbsp chopped parsley
1 tbsp chopped mint
4 eggs, beaten
4 tbsp cream
Black pepper

Trim the zucchini and grate them on the coarse side of a grater. Put them into a colander, sprinkle with a little salt and leave them to drain for about half an hour, then rinse and squeeze as much moisture as possible out of them.

Preheat the oven to 180˚C and generously butter a round shallow baking dish, or six individual ramekins.

Put the zucchini into a mixing bowl, add the rice and ricotta, three tablespoons of the grated Cheddar, the nuts, parsley and mint and mix well. Stir in the eggs and cream, season with black pepper, turn the mixture into the dish and bake for about 40 to 45 minutes until set, or divide between the ramekins and bake for about 25 minutes.

If making a large one, cut it into wedges, or if making individual ones, run a knife round the inside of the ramekins and turn them out to serve. Sprinkle with the remaining cheese and serve with either some home-made tomato sauce or a spoonful of lemony mayonnaise.