The ultimate veggie bake has just landed, Chef! A classic, golden-baked gratin is loaded with leeks, tomato passata, a chilli mix, baby marrow, borlotti beans, and Danish-style feta. Finished off with a zesty pea crumb and sided with fresh lemon wedges.
Vegetarian Zucchini & Feta Gratin
Vegetarian Zucchini & Feta Gratin
with borlotti beans & grated cheddar cheese
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Borlotti Beans
- Danish-style Feta
- Garlic Heads
- Grated Cheddar Cheese
- Leeks
- Lemons
- NOMU & Chilli Mix
- Pea Crumb
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
SOME PREP
Preheat the oven to 200°C. Rinse and thinly slice the halved Leeks. Grate ½ the rinsed Baby Marrow, place in a clean tea towel, squeeze out, and discard the liquid. Thinly slice the remaining baby marrow, coat in oil, season, and set aside.
COOK THE FILLING
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Leeks until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the Tomato Passata and 100ml of water. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat.
BAKE IT OFF
Stir in the grated Baby Marrow, the drained beans, and the crumbled feta. Add a sweetener and seasoning. Spread the mixture evenly into a small ovenproof dish. Cover with a layer of the sliced baby marrow and scatter over the grated cheese. Bake until the cheese is golden, 10-12 minutes.
GOLDEN CRUMBS
Place a pan over medium-high heat with 10g of butter and a drizzle of oil. Once melted, add the Pea Crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest.
DINNER IS SERVED
Plate up the loaded baked gratin, top with the zesty Pea Crumb, and serve any remaining lemon wedges on the side. Well done, Chef!
Leeks - 100g
Baby Marrow - 200g
Garlic Heads - 1
NOMU & Chilli Mix - 15ml
Tomato Passata - 100ml
Borlotti Beans - 120g
Danish-style Feta - 40g
Grated Cheddar Cheese - 50g
Pea Crumb - 30ml
Lemons - 1
SOME PREP
Preheat the oven to 200°C. Rinse and thinly slice the halved Leeks. Grate ½ the rinsed Baby Marrow, place in a clean tea towel, squeeze out, and discard the liquid. Thinly slice the remaining baby marrow, coat in oil, season, and set aside.
COOK THE FILLING
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Leeks until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the Tomato Passata and 200ml of water. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat.
BAKE IT OFF
Stir in the grated Baby Marrow, the drained beans, and the crumbled feta. Add a sweetener and seasoning. Spread the mixture evenly into a small ovenproof dish. Cover with a layer of the sliced baby marrow and scatter over the grated cheese. Bake until the cheese is golden, 10-12 minutes.
GOLDEN CRUMBS
Place a pan over medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the Pea Crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest.
DINNER IS SERVED
Plate up the loaded baked gratin, top with the zesty Pea Crumb, and serve any remaining lemon wedges on the side. Well done, Chef!
Leeks - 200g
Baby Marrow - 400g
Garlic Heads - 1
NOMU & Chilli Mix - 30ml
Tomato Passata - 200ml
Borlotti Beans - 240g
Danish-style Feta - 80g
Grated Cheddar Cheese - 100g
Pea Crumb - 60ml
Lemons - 1
SOME PREP
Preheat the oven to 200°C. Rinse and thinly slice the halved Leeks. Grate ½ the rinsed Baby Marrow, place in a clean tea towel, squeeze out, and discard the liquid. Thinly slice the remaining baby marrow, coat in oil, season, and set aside.
COOK THE FILLING
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Leeks until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the Tomato Passata and 300ml of water. Simmer until reduced and thickening, 10-12 minutes. Remove from the heat.
BAKE IT OFF
Stir in the grated Baby Marrow, the drained beans, and the crumbled feta. Add a sweetener and seasoning. Spread the mixture evenly into an ovenproof dish. Cover with a layer of the sliced baby marrow and scatter over the grated cheese. Bake until the cheese is golden, 12-15 minutes.
GOLDEN CRUMBS
Place a pan over medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the Pea Crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest.
DINNER IS SERVED
Plate up the loaded baked gratin, top with the zesty Pea Crumb, and serve any remaining lemon wedges on the side. Well done, Chef!
Leeks - 300g
Baby Marrow - 600g
Garlic Heads - 1
NOMU & Chilli Mix - 45ml
Tomato Passata - 300ml
Borlotti Beans - 360g
Danish-style Feta - 120g
Grated Cheddar Cheese - 150g
Pea Crumb - 90ml
Lemons - 1
SOME PREP
Preheat the oven to 200°C. Rinse and thinly slice the halved Leeks. Grate ½ the rinsed Baby Marrow, place in a clean tea towel, squeeze out, and discard the liquid. Thinly slice the remaining baby marrow, coat in oil, season, and set aside.
COOK THE FILLING
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Leeks until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the Tomato Passata and 400ml of water. Simmer until reduced and thickening, 10-12 minutes. Remove from the heat.
BAKE IT OFF
Stir in the grated Baby Marrow, the drained beans, and the crumbled feta. Add a sweetener and seasoning. Spread the mixture evenly into an ovenproof dish. Cover with a layer of the sliced baby marrow and scatter over the grated cheese. Bake until the cheese is golden, 12-15 minutes.
GOLDEN CRUMBS
Place a pan over medium-high heat with 40g of butter and a drizzle of oil. Once melted, add the Pea Crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest.
DINNER IS SERVED
Plate up the loaded baked gratin, top with the zesty Pea Crumb, and serve any remaining lemon wedges on the side. Well done, Chef!
Leeks - 400g
Baby Marrow - 800g
Garlic Heads - 1
NOMU & Chilli Mix - 60ml
Tomato Passata - 400ml
Borlotti Beans - 480g
Danish-style Feta - 160g
Grated Cheddar Cheese - 200g
Pea Crumb - 125ml
Lemons - 1
Frequently Asked Questions
What is the preparation time for Vegetarian Zucchini & Feta Gratin?
The preparation time for Vegetarian Zucchini & Feta Gratin with borlotti beans & grated cheddar cheese is between 25 and 40 minutes.
What is the total time required to make Vegetarian Zucchini & Feta Gratin with borlotti beans & grated cheddar cheese?
The total time required to make Vegetarian Zucchini & Feta Gratin with borlotti beans & grated cheddar cheese is between 40 and 55 minutes.
How many servings does Vegetarian Zucchini & Feta Gratin provide?
4 servings
What are the main ingredients in Vegetarian Zucchini & Feta Gratin?
Baby Marrow, Borlotti Beans, Danish-style Feta, Garlic Heads, Grated Cheddar Cheese, Leeks, Lemons, NOMU & Chilli Mix, Pea Crumb, Tomato Passata
What is the nutritional information of Vegetarian Zucchini & Feta Gratin?
Calories: 702, Carbs: 78 grams, Fat: grams, Protein: 38.1 grams, Sugar: 21.6 grams, Salt: 1476 grams
How do I prepare Vegetarian Zucchini & Feta Gratin?
COOK THE FILLING: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced leeks until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the tomato passata and 200ml of water. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat. BAKE IT OFF: Stir in the grated baby marrow, the drained beans, and the crumbled feta. Add a sweetener and seasoning. Spread the mixture evenly into a small ovenproof dish. Cover with a layer of the sliced baby marrow and scatter over the grated cheese. Bake until the cheese is golden, 10-12 minutes. GOLDEN CRUMBS: Place a pan over medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the pea crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest. DINNER IS SERVED: Plate up the loaded baked gratin, top with the zesty pea crumb, and serve any remaining lemon wedges on the side. Well done, Chef! SOME PREP: Preheat the oven to 200°C. Rinse and thinly slice the halved leeks. Grate ½ the rinsed baby marrow, place in a clean tea towel, squeeze out, and discard the liquid. Thinly slice the remaining baby marrow, coat in oil, season, and set aside.
What should be prepared from my kitchen to make Vegetarian Zucchini & Feta Gratin?
Baby Marrow, Borlotti Beans, Danish-style Feta, Garlic Heads, Grated Cheddar Cheese, Leeks, Lemons, NOMU & Chilli Mix, Pea Crumb, Tomato Passata
How many calories does Vegetarian Zucchini & Feta Gratin have?
702 calories
How much fat content does Vegetarian Zucchini & Feta Gratin have?
grams
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