A recipe from Kaliyoga Serve with aioli or chilli jam.
6 courgettes (1 courgette per guest)
2 eggs
1 medium onion
100 g grated parmesan or queso de cabra
Finely chop onion. Soften in olive oil or butter. Add courgettes and soften for 20-25 minutes. Mix onions, courgettes, eggs, cheese, salt and pepper in a bowl. Butter a medium sized shallow oven dish, add the courgette mixture, and sprinkle parmesan on top. Bake for 25 mins, when ready top should be golden brown. Slice gratin into “cake” slices and serve with aioli or chilli sauce and grilled mushrooms.