• 3 pounds zucchini
• 2 cups bread crumbs
• 1 cup red onions, thinly sliced
• 3 tablespoons fresh thyme, chopped
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons capers, chopped
• ¼ cup extra virgin olive oil
• 2 teaspoons minced garlic
• Zest of 1 lemon
• 1¼ grated Gruyere cheese
• 2 teaspoons kosher salt
• 4 tablespoons butter
• 4 Roma tomatoes
• 1 teaspoon fresh thyme, chopped
• Salt and pepper
• Balsamic reduction
Preheat oven to 400°F.
Slice zucchini thinly with a mandolin at about 1/8 thick on the bias. Place in a bowl with salt and let sit for 10 minutes.
Combine capers, parsley, thyme, olive oil, garlic and lemon zest in a bowl to create caper and her mix and set aside.
Place breadcrumbs in a bowl. Set aside. Heat butter in 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 to the mixing bowl with capers and herb mix. Add the Gruyere cheese and half of the breadcrumb mixture. Toss well. Salt and then pepper.
Place the mixture in a 8x10” baking dish. Scatter the reserved breadcrumbs on top and bake for 40 minutes or until zucchini is tender and breadcrumbs are nicely browned.
Preheat oven to 325°F.
Bring a large pot of water to a boil. Remove the core of the tomato and then lightly score the tip for easier peeling. Place in boiling water for 10 seconds then drop into an ice bath to stop the cooking process. Remove skin then cut in half lengthwise.
Place tomatoes on 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 each plate with balsamic reduction, place a piece of gratin and half tomato on each plate.
Recipe created by St. Francis Executive Chef Bryan Jones