Courgette and Leek Gratin

Heat sunflower oil (1 tbsp) in a pan, stir-fry the breadcrumbs until golden-brown and allow to cool. Clean and wash the zucchini. Slice one zucchini thinly. Rasping the other. Clean and wash the leek and cut into rings. Peel and finely dice the onion and clove of garlic. Heat a pan with sunflower oil (2 tbsp), fry the onion cubes with the garlic clove cubes in them / stir fry. Add the leek rings and fry / sauté for about 15 minutes. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Crumble the feta (100 g) over the grated zucchini. Eggs (2 pieces), chilli flakes (2 big pinches), zest of half a lemon and coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and the onion, garlic and leek mixture add and mix / mix everything well. Oil 2 casserole dishes with sunflower oil (1 tbsp) and spread the zucchini-leek mixture in them. Spread the zucchini slices on top in a brick shape, cover each with half a sliced ​​mozzarella and drizzle with sunflower oil (1 tablespoon each). Cook / bake the two casserole dishes in a preheated oven at 175 ° C for 35 minutes. In the meantime, cut the caper apples and artichokes into small pieces and add 8 herbs frozen (1 tbsp), lemon juice (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sunflower oil (2 1 tablespoon). Serve the zucchini and leek gratin hot. The toasted breadcrumbs and the caper apples-artichoke mixture are enough so that everyone can use them individually.