Peel the zucchini, cut into thick slices. Put into 6 pints of boiling salted water, keep boiling until tender (about 10 minutes). Pour into a sieve, drain thoroughly, slightly mashing with the back of a spoon. Pour into a gratin dish, sprinkle with rice. Beat the eggs, cream and grated Mimolette together, pepper, add a pinch of nutmeg, taste before you salt, pour over the zucchini, mix with the fork. Bake in a low oven (250F) for 40 minutes until the rice is cooked, absorbing the remaining zucchini water and the dish is lightly golden brown.
