Comforting

Zucchini, feta and leek gratin

Name: Zucchini feta leek gratin
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 100ml extra virgin olive oil; 1/2 cup (35g) fresh breadcrumbs; 2 leeks, thinly sliced; 1 garlic clove, finely chopped; 4 zucchini, 3 coarsely grated, 1 sliced into rounds; 200g feta, crumbled; 1 tsp dried chilli flakes; Finely grated zest of 1 lemon; 1 egg; 1 cup (100g) coarsely grated mozzarella; Juice of 1 lemon; 2 tbs extra virgin olive oil; 170g marinated artichokes, chopped; 100g caperberries, finely chopped; 2 tbs flat-leaf parsley, finely chopped

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by Phoebe Wood

Apr 25, 2018

Bursting with vegetables and comfort, this vegetarian recipe is one to have on rotation throughout the colder months.

100ml extra virgin olive oil
1/2 cup (35g) fresh breadcrumbs
2 leeks, thinly sliced
1 garlic clove, finely chopped
4 zucchini, 3 coarsely grated, 1 sliced into rounds
200g feta, crumbled
1 tsp dried chilli flakes
Finely grated zest of 1 lemon
1 egg
1 cup (100g) coarsely grated mozzarella

Caperberry crush

Juice of 1 lemon
2 tbs extra virgin olive oil
170g marinated artichokes, chopped
100g caperberries, finely chopped
2 tbs flat-leaf parsley, finely chopped

Method

1.

Heat 2 tbs oil in a non-stick frypan over medium heat. Add breadcrumbs and cook, stirring, for 5 minutes or until golden. Set aside until needed.
2.

Preheat oven to 180°C/160°C fan-forced.
3.

Heat 2 tbs olive oil in a frypan over low heat and add leek and 1/2 tsp salt flakes. Cook, stirring occasionally, for 20 minutes or until leek is very soft. Add garlic and stir for 2 minutes until softened.
4.

Place grated zucchini in a clean Chux cloth and squeeze out excess liquid over sink. Combine in a bowl with cooled leek mixture, feta, chilli, lemon zest and egg. Lightly season. Spread into a 22cm baking dish.
5.

Toss sliced zucchini with remaining 1 tbs oil and layer on top. Scatter with mozzarella. Bake for 30-35 minutes, until golden.
6.

For the caperberry crush, combine all ingredients in a bowl. Spoon over gratin and scatter with breadcrumbs to serve.