Courgette Bake

This recipe is cheap, easy, can be eaten hot, cold, can be frozen and is substantial and delicious!  The recipe below made the amount shown in photo. So one for now and one for next week!

2 onions, thinly sliced
3 tbsp olive oil
1 kg courgettes, sliced
100g risotto rice
1 clove garlic, finely chopped
250ml veg stock
2 eggs, beaten (medium or large)
200ml creme fraiche
pinch of nutmeg (optional, but really works)
100g gruyere cheese, grated (And it's worth buying gruyere - flavour really good in dish)

Fry onions in oil in large pan until soft/golden.  Pan needs to be big enough to hold courgettes.
Add courgettes to the pan and fry for about 5 mins.
Tip in rice, garlic, stock and some ground pepper.
Bring to a simmer and cover and cook very gently for 25 mins.  Stir to make sure it doesn't stick and that all rice gets into stock.
Mix beaten eggs with creme fraiche, nutmeg and half grated cheese.  Stir into rice mix, and then pour into shallow oven-proof dish.  Sprinkle remaining cheese on top and bake at 200C for 15 mins.