A recipe from the Good Food collection.
200 g (7 oz) risoni
40 g (1 1/2 oz) butter
4 spring onions (scallions), thinly sliced
400 g (14 oz) zucchini (courgettes), grated
125 ml (4 fl oz/1/2 cup) pouring (whipping) cream
100 g (3 1/2 oz/heaped 1/3 cup) ricotta cheese
100 g (3 1/2 oz/ 2/3 cup) grated mozzarella cheese
75 g (2 1/2 oz/3/4 cup) grated parmesan cheese
1. Preheat the oven to 180°C (350°F/Gas 4). Cook the risoni in a large saucepan of rapidly boiling salted water until al dente. Drain well.
2. Meanwhile, melt the butter in a frying pan. Sauté the spring onion for 1 minute, then add the zucchini and cook for a further 4 minutes, or until soft. Remove from the heat and leave to cool slightly.
3. Put the risoni in a bowl and mix in the eggs, cream, ricotta, mozzarella and half the parmesan. Stir in the zucchini mixture and season well.
4. Spoon into four 500 ml (17 fl oz/2 cup) greased ovenproof dishes, but not right up to the brim. Sprinkle with the remaining parmesan and bake for 25-30 minutes, or until firm and golden. Serve hot.