Zucchini and Leek Gratin
Ingredients
- 2 leeks, white parts thinly sliced
- 2 garlic cloves, crushed
- 5 medium zucchinis, 3 coarsely grated, 2 sliced into very thin rounds
- 200g feta, crumbled
- 1 Tbsp dried chilli flakes
- Finely grated zest of 1 lemon
- 1 egg
- 100g mozzarella, coarsely grated
Caper Dressing
- Juice of 1 lemon
- 2 tbs extra virgin olive oil
- 150g marinated artichokes, chopped
- 100g baby capers, finely chopped
- 2 Tbsp flat-leaf parsley, finely chopped
Method
1. Preheat oven to 180°C.
2. Heat 1 Tbsp oil in a small frypan over medium heat. Add breadcrumbs and cook, stirring, for 5 minutes or until golden. Set aside until needed.
3. Heat 1 Tbsp olive oil in a frypan over low heat and add leek and ½ tsp salt. Cook, stirring occasionally, for 15 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.
5. Combine zucchini in a bowl with feta, chilli, lemon zest and egg. Lightly season with salt and pepper.
6. Spread into a 22cm baking dish.
7. Toss sliced zucchini with 1 tsp olive oil and layer on top. Scatter with mozzarella. Bake for 30 – 35 minutes or until golden.
8. For the caper dressing, combine all ingredients in a bowl. Spoon over gratin and scatter with breadcrumbs to serve