Today we've created a tasty veggie bake that could be the perfect centrepiece when you're cooking for friends and family. The eggs are the secret ingredient in this dish... They make the rice perfectly silky and keep the whole thing really juicy!
Preheat an oven to 200°C and bring a pan of salted water to the boil.
Tip the rice into the water and cook for 10 minutes until plump and cooked, as per packet instructions.
Strip the leaves from the rosemary and thyme and finely chop. Peel, deseed and dice the squash into thumb-nail sized pieces and bung into a roasting tray with a splash of olive oil, salt, pepper and the chopped herbs. Roast in the oven for 20 minutes.
Slice the courgette into rounds as thick as your finger and toss in a little salt, pepper and oil in a bowl. Lay them on a baking tray so there is no overlapping and roast for 15 minutes, or char-grill them on a hot, cast iron griddle for a minute or so on either side.
Peel and finely slice the onion and garlic and gently sweat off in a frying pan for 10 minutes so that they are soft and sweet.
Drain the cooked rice and tip into the bowl you used to toss the courgettes in oil. Stir in the grated cheese and leave to cool for 5 minutes.
Crack the eggs into the rice and mix together with the cooked onions and garlic.
Press the rice into the bottom of a baking dish, then cover in a layer of courgette slices and scatter the top with the roasted squash.
Finish with a handful of pinenuts and return to the oven for 10 minutes before serving.
Serve up in the dish and let everyone help themselves. serves 4