The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
Courgette and Cheese Gratin with Eggs and Mint
Page 458
Cuisine: Jewish | Course Type: Main Courses
(1 review)
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Recipe Reviews
Sovay from Northern England,
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.
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