Zucchini Gratin

On my nth birthday my sis-in-law presented me a French Country Cooking cookbook with the request that I treat them to some recipes from the book. Zucchini Gratin or Tian de Courgettes (as the book says) was one of the easiest recipes I could detect at first glance and one with which I could play around a bit. To make matters easier I also had the ingredients at hand.
The original recipe used only zucchini although the book mentions that any combo of vegetables can be used. Along with the zucchini I used some bell pepper and shrimp and what I liked most was that it was very tasty without being too greasy!

Ingredients:
Cooked long grain rice – ½ cup
Zucchini – 1 (cut into ¼ inch thick slices)
Onion – ½ (thinly sliced)
Garlic clove – 1 (chopped)
Bell pepper (optional) – ½ (diced)
Precooked shrimp (optional) – 8-10 (coarsely chopped)
Chopped fresh parsley – 1 tbsp
Grated parmesan cheese – 3 tbsp (add more if you want)
Egg – 1 (beaten)
Salt & Pepper -- to taste
Olive oil

Procedure:
Preheat oven to 400F.

Sprinkle the zucchini slices with salt and pepper.

Meanwhile heat a pan with oil and sauté the zucchini until they are just tender. Drain on paper towel, chop coarsely and reserve in a bowl.

In the same pan (add oil if necessary) sauté the onion, garlic, bell pepper and shrimp (if using), and add to the zucchini. To the bowl add the rice, 2 tbsp cheese and parsley. Taste and adjust seasoning.

To the mixture stir in the beaten egg and spread it in individual oven proof dishes. Sprinkle the remaining cheese on top and drizzle slightly with olive oil.
(You can use one large dish also, in that case the baking time will be longer, about 25-30 minutes.)

Bake for 15-18 minutes or until set.

Now set the broiler on high and broil for 2-3 minutes until the top is browned to your liking.

Serve hot or at room temperature.