40 minutes

This is a Provençale family dish which takes its name from the heavy earthenware dish in which it is cooked.

You can leave out the cheese, but then it is not as moist, so serve with a sauce.


  • 3 tbsp olive oil
  • 1 onion
  • 2 cloves garlic, crushed
  • 500g (1lb) courgettes, chopped
  • 250g (8oz) spinach, cooked, drained and chopped
  • 4 tbsp brown rice, cooked
  • 3 eggs, beaten
  • 50g (2 oz) Gruyère cheese, grated
  • salt and pepper
  • 1 tbsp fresh wholemeal breadcrumbs, or GF breadcrumbs or oats
  • 1 tbsp grated Parmesan or Pecorino cheese


  1. Heat the oil in a frying pan, add the onion and cook until softened.
  2. Add the garlic and courgettes and cook for 5 minutes, stirring occasionally.
  3. Stir in the spinach, rice, eggs, Gruyère cheese, and salt and pepper to taste and mix well.
  4. Turn into a greased 1.2 litre (2 pint) earthenware gratin dish or glass lasagne dish and sprinkle with the breadcrumbs and Parmesan/Pecorino cheese.
  5. Bake in a preheated moderate oven, 180°C (350°F) for 35 minutes, until golden.
  6. Serve with salad, rocket or watercress.