11 courgettes, trimmed
100g Gruyere cheese, grated
1 egg, beaten
Preheat the oven to 190C.
Cook the courgettes.
Place the courgettes, whole and with the skin on, in a pan of boiling water and let them simmer for 4 minutes until they are just tender. Drain off the water and then chop them up roughly. Squeeze out any excess water by lightly pressing on them.
Mash up the courgettes with a fork and add the egg. Season well with salt and pepper.
Bake the courgettes.
Place the mixture in an oven-proof dish making a layer that is at least 2cm deep. Sprinkle over the grated cheese and add the knobs of butter. Put in the oven and bake for 25 – 30 minutes until the cheese is golden and bubbling.
This dish can be served hot or cold.