Ligurian rice and zucchini pie

Ingredients

For 1 serving

• White rice60 g
• Zucchini200 g
• Eggs1
• Parmigiano Reggiano20 g
• Reduced-fat milk50 ml
• Extra virgin olive oil2 teaspoons
• Dried marjoram1 pinch
• Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Put a pan of water on to boil. Meanwhile wash and trim the courgettes, grate them coarsely, salt them lightly and leave them in a colander for 10 minutes to release their water.
2. When the water boils, salt it and cook the rice for 10 minutes, until still very al dente; drain and spread it out to cool slightly. Preheat the oven to 190 °C (conventional).
3. Squeeze the courgettes well with your hands.
4. In a bowl mix the rice with the courgettes, egg, milk, grated Parmigiano Reggiano and dried marjoram.
5. Grease a small tin with half the oil, pour in the mixture, level it and drizzle with the remaining oil.
6. Bake at 190 °C for 25 minutes, until the top is golden and crisp and the inside set. Let it cool for 5 minutes before slicing.