Rice gratin with zucchini

Ingredients for 4 servings:

• 1 large onion(s)
• 2 garlic cloves
• 230 g long grain rice
• 125 ml white wine
• 375 ml meat broth
• 750 g zucchini
• 125 g ham
• 1 bunch of fresh mixed herbs
• 4 eggs
• 3 tbsp sour cream
• 125 ml milk
• 200 g Emmental cheese, grated
• Oil for frying
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and finely chop the onions and garlic, and cook until translucent in 1 tablespoon of oil. Add the rice and fry briefly. Pour in the wine and stock and bring to a boil. Let the rice swell in a covered pan over medium heat for about 15 minutes, stirring occasionally. Wash, trim, and dice the zucchini, and fry in 1 tablespoon of oil until translucent. Add the finely diced ham and fry. Mix the finely chopped herbs with the zucchini, ham, and rice, and place everything in a shallow baking dish. Whisk the eggs with the sour cream, milk, and cheese. Season with salt, pepper, and nutmeg. Then pour over the rice. Bake in a preheated oven at 220°C for about 10 minutes, until the cheese is golden yellow.