Primary Ingredients
3 pounds of zucchini
2 cups bread crumbs
1 cup thinly sliced red onions
3 Tablespoons chopped fresh thyme
3 Tablespoons chopped fresh parsley
2 tablespoons chopped capers
¼ cup extra virgin olive oil
2 teaspoons minced garlic
Zest of 1 lemon
1 ¼ grated Gruyere cheese
2 teaspoons kosher salt
4 Tablespoons butter
Primary Technique
- Preheat oven to 400 degrees
- Slice zucchini thinly with a mandolin at about 1/8 thick on the bias. Then place in a bowl with salt and let sit for at least ten minutes to extract the water from the zucchini
- Combine capers, parsley, thyme, olive oil, garlic, and lemon zest in a bowl.
- Place breadcrumbs in a bowl. Heat butter up in a saucepan until it browns, do not overcook. Pour butter over breadcrumbs, scraping the brown bits, and mix well.
- Drain the zucchini in a colander and then transfer to a large mixing bowl. Add the red onions, the bowl with the previous ingredients, and some black pepper. Add the Gruyere cheese and only half of the breadcrumb mixture. Toss well.
- Place the mixture in an 8 X 10 gratin or baking dish. Add the reserved breadcrumbs, scatter on top and bake for 40 minutes or until zucchini is tender and breadcrumbs are nicely browned.
Tomato Confit Ingredients
4 Roma tomatoes
1 teaspoon chopped fresh thyme
Tomato Confit Technique
- Preheat oven to 325 degrees
- Bring a large pot of water to a boil. Remove the core and then score lightly the tip of the tomato for easier peeling. Place in boiling water for just about ten seconds then drop into an ice bath to stop the cooking process. Remove skin then cut in half lengthwise.
- Place on a small baking sheet, drizzle with extra virgin olive oil and then salt and pepper. Top with the chopped thyme and place into oven for 2 hours or until tomato has shrunken but not overly browned.
- Drizzle plate with a barrel aged balsamic reduction to finish the dish.
