Gratin de courgettes

Method

1. 1 Cut the zucchini into 5 mm slices, then toss with salt for 20 minutes and squeeze out the excess water.
2. 2 Zucchini contains a lot of water; if not squeezed dry, the gratin tray will retain water and the surface will not turn golden.
3. 3 Cook the rice in water for 12 minutes until the grains are partially swollen, then drain; the rice will absorb the remaining water from the pumpkin.
4. 4 Sauté the onions and garlic for 6 minutes, then mix them with the squash and rice.
5. 5 Beat the cream with eggs and nutmeg, then pour into a pan and sprinkle with Gruyère cheese.
6. 6 Bake at 180 degrees for 40 minutes, or until the top is golden brown and the filling has set.

With an appliance

• Air fryer 55 min

  Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 26 minutes, rotating the tray at minute 13. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.