Instructions: 1) Preheat the oven to 18OC/350F/Gas 4. Lightly butter the base and sides of a shallow 1.5 litre ovenproof gratin dish.

2. Heat the oil in a large pan, add the leeks and cook over a low heat for 5-6 minutes, stirring occasionally, until softened. Add the garlic and courgettes and cook for a further 10 minutes until tender, turning the vegetables over occasionally.

3. Remove the vegetables from the heat and stir in the spinach, cooked rice, beaten eggs and Gruyere, mixing well to combine. Season generously. Spread into the prepared dish and sprinkle the Parmesan and breadcrumbs evenly over the top. Dot with the butter and bake for 45 minutes until the top is golden and the dish is lightly set.

Description: "Gratins always tease with what lays beneath the crumbs: greens"

T(Cooking):
"1:00"

Serving Ideas : Cold with salads; ideal for picnics

NOTES : This dish is a favourite among staff and clients at the Roots and Fruits Vegetarian Catering Company (UK). It is very filling. you could make two of these - one for each end of the table. very green - casserole just yells "spring time" I tinkered. I never use all scramblers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.