Zucchini, Feta & Leek Gratin with Caperberry Crush


  • 100mL Extra Vigin Olive Oil
  • 1/2 cup of Fresh Bread Crumbs
  • 2x Leek, thinly sliced
  • 1x Garlic Clove, finely chopped
  • 4x Zucchini, 3 coarsely grated & 1 sliced into rounds
  • 200grams of Feta, crumbled
  • 1 teaspoon of Chilli Flakes
  • 1x Finely Grated Zest of Lemon
  • 1x Egg
  • 100grams of coarsely grated Mozzarella

Caperberry Crush Ingredients:

  • 1x Juice of Lemon
  • 2 tablespoon of Extra Virgin Olive Oil
  • 170grams of Marinated Artichokes, chopped
  • 100grams of Caperberries, finely chopped
  • 2 tablespoons of Flat-Leaf Parsley, finely chopped.


  1. Heat 2 tbs oil in a non-stick frypan over medium heat.
  2. Add breadcrumbs and cook, stirring for 5 minutes or until golden. Set aside until needed.
  3. Preheat oven to 180°C.
  4. Heat 2 tbs olive oil in a frypan over low heat.
  5. Add leek and 1/2 tsp salt flakes. Cook, stirring occasionally, for 20 minutes or until leek is very soft.
  6. Add garlic and stir for 2 minutes until softened.
  7. Place grated zucchini in paper towel or a  clean cloth and squeeze out excess liquid.
  8. Combine in a bowl with cooled leek mixture, feta, chilli, lemon zest and egg.
  9. Lightly season.
  10. Spread into a 22cm baking dish.
  11. Toss sliced zucchini with remaining 1 tbs oil and layer on top.
  12. Scatter with mozzarella.
  13. Bake for 30-35 minutes or until golden.
  14. For the caperberry crush, combine all ingredients in a bowl.
  15. Spoon over gratin and scatter with breadcrumbs to serve.

Freeze without Caperberry Crush and breadcrumbs. Make that on day of serving.

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