15 ml/1 tbsp chopped mint
Salt and freshly ground black pepper
50 g/2 oz/0.5 cup Parmesan cheese, freshly grated
30 ml/2 tbsp French Dressing
2 tomatoes, sliced
1/2 box of cress
Bring a large pan of salted water to the boil, drop in the courgettes and
cook for 5 minutes, then drain well. Puree in a food processor or blender.
Stir in the eggs, cream and mint and season with salt and pepper. Pour
into greased individual ovenproof dishes, sprinkle with the Parmesan and
bake in a preheated oven at 180°C/350°F/ gas mark 4 for 30 minutes until
set. Leave to cool, then chill. Turn out on to individual plates and spoon
the French Dressing over. Serve with the tomato slices and cress.