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Polarity Nutrition Recipe: Zucchini, feta, and leek gratin

By January 12, 2023Newsletter, Uncategorized

Zucchini, feta, and leek gratin

Prep-Time: 10 minutes

Time: 1 hour

Serves 6


  • 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 chili flakes
  • Finely grated zest of 1 lemon
  • 1 egg
  • 100g coarsely grated mozzarella


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


  1. Heat 2 tbsp 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 the oven to 180°C.
  3. Heat 2 tbsp 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 the 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 the sink. Combine in a bowl with cooled leek mixture, feta, chili, lemon zest and egg. Lightly season. Spread into a 22cm baking dish.
  5. Toss sliced zucchini with remaining 1 tbsp oil and layer on top. Scatter with mozzarella. Bake for 30-35 minutes or until golden.
  6. For the caperberry crush, combine all ingredients in a bowl. Spoon over gratin and scatter with breadcrumbs to serve.

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