Kelp, Leek and Zucchini, Gratin (crusty bake)

Inspired by Delicious.com.au

Bursting with taste, vegetables and comfort, this vegetarian recipe is one to go to regularly throughout the colder months.

Serves: 6 sides or 3 mains

PREP TIME: 10MINS

COOK TIME: 1HR

DIFFICULTY: EASY!

INGREDIENTS

  • 2 teaspoons of Golden Kelp Plain or Smoked Granules

  • 1/2 teaspoon of Golden Kelp Powder

  • 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

  • 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 1 teaspoon of Golden Kelp Granules together to cook, stirring, for 5 minutes or until golden. Set aside until needed.

  2. Preheat oven to 180Β°C.

  3. Heat 2 tbs olive oil in a frypan over low heat and add leek, a second small teaspoon of Golden Kelp Granules and (optional) 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, mixed well with Golden Kelp powder 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.

Jo Lane