Veal And Courgette Casserole

450 g/1 lb courgettes, thinly sliced
salt
450 g/l lb lean veal, sliced or cubed
freshly ground black pepper
pinch of ground nutmeg
2 tablespoons stock
50 g/2 oz Parmesan cheese, grated

Sprinkle the courgette slices with salt and leave to drain for 1 to 2 hours. Place a layer of courgettes in a casserole dish, cover with a layer of veal. Repeat the layers until all the veal and courgettes have been used, ending with courgettes.

Add salt, pepper, nutmeg and stock. Sprinkle with the Parmesan cheese.

Cook in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for about 40 minutes or until the veal is tender.

SERVES 4