The Cuisine of the Sun : Classical French Cooking from Nice & Provence
Tian de Courges
Page 206
Cuisine: French | Course Type: Main Courses
(1 review)
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Sovay from Northern England,
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.
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