Zucchini Gratin with Tomato Confit and Balsamic Reduction • St. Francis Winery & Vineyards

Ingredients

• Pair with Cabernet Sauvignon
• 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.
• 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.
• Preheat oven to 325 degrees
• Drizzle plate with a barrel aged balsamic reduction to finish the dish.