1 cup shredded Colby-Monterey Jack cheese, divided
1 medium tomato, chopped
Instructions
Preheat oven to 204°C. Spread Tater Tots evenly in an ungreased baking dish. Bake, uncovered, 10 minutes.
Meanwhile, in a large skillet, cook over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Stir in seasonings, soup, milk, broccoli, 3/4 cup onions, 1/2 cup cheese and tomato; heat through. Pour over potatoes.
Bake, covered, 20 minutes. Sprinkle with the remaining onions and cheese. Bake, uncovered, until cheese is melted, 5-10 minutes.
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
Capeberry crush
Juice of 1 lemon
2 tablespoons extra virgin olive oil
170g marinated artichokes, chopped
100g caperberries, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
Instructions
Heat 2 tablespoons oil in a non-stick frypan over medium heat. Add breadcrumbs and cook, stirring, for 5 minutes or until golden. Set aside until needed.
Preheat oven to 180°C.
Heat 2 tablespoons 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 leek is very soft. Add garlic and stir for 2 minutes until softened.
Place grated zucchini in a clean 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.
Toss sliced zucchini with remaining 1 tablespoons oil and layer on top. Scatter with mozzarella. Bake for 30-35 minutes or until golden.
For the caperberry crush, combine all ingredients in a bowl. Spoon over gratin and scatter with breadcrumbs to serve.
