COURGETTE (ZUCCHINI) SCALLOP

Preparation Method :

• Cut the courgettes (zucchini) in halves lengthwise if large, and then cut into 5 cm/2 inch lengths. Cook for 1 minute in boiling salted water and drain well.
• Butter a shallow ovenproof dish and arrange half the courgettes (zucchini) in it. Sprinkle with half the grated cheese and season with salt and pepper.
• Repeat the layers. Cut the butter into small pieces, dot over the top and cook in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 40 minutes until golden brown.
• Serve hot with boiled brown rice.