The Cullinans Courgette Tian

We were first given this for lunch at the Cullinans, and it has now become a staple, particularly given the courgette glut of summer 2014.

1kg courgettes, coarsely grated
1 onion, peeled and finely chopped (I leave this out)
1 clove garlic, peeled and finely chopped
225g spinach
3 eggs
1 tbs chopped parsley
50g cheese (I usually use cheddar and/or parmesan)
50g rice, cooked
1 tbs breadcrumbs (I leave these out)

Sprinkle the courgettes with salt and leave for 30 mins, then squeeze out all the moisture using a tea towel.  Heat some oil in a pan and cook the onion and garlic until soft, then add the courgettes and spinach and cook for about 5 minutes.  Leave to cool a little.

Put the eggs in a large bowl and season, then add the rice, half the cheese and the parsley.  Stir well, then add the vegetables.  Put the mixture into an ovenproof dish, then sprinkle over the remaining cheese and the breadcrumbs if using.  Bake at 190C for about 40 mins.