There used to be three kinds of summer squash–dark green zucchini, yellow crookneck, and pale green patty pan. Now, the colors and shapes are all mixed up; so sometimes they are called tender squash. Whatever, you use for this recipe it is delicious and keeps for a week.
To prepare the squash, cut them into 1/2-inch thick slices on the diagonal. Toss the slices in a large bowl with 1 tsp. salt, and let sit 10 minutes.
To prepare the breadcrumbs, place them in a smaller bowl. Melt the butter in a small saucepan over medium high heat, and cook until it turns brown in color and smells nutty. Pour the brown butter over the breadcrumbs and toss well.
Dry the squash with a towel and toss in the shallots, thyme, and 1/2 cup salsa verde, and some pepper. Toss again, and season to taste. To assemble, make a layer of half the squash in a pretty 9X9 inch gratin dish. Cover with half the cheese and then half the breadcrumbs. Repeat these layers of squash, cheese, and breadcrumbs. Bake in a 350 degree oven until the squash is tender and the top is crisp, about 30 minutes. Serves 6. MSR (Recipe adapted from SUNDAY SUPPERS AT LUCQUES by Suzanne Goin)
Using a mortar and pestle, pound the herbs to a paste. (You may have to do this in batches.) Work in some of the olive oil, and transfer the mixture to a bowl. Pound the garlic and anchovy, and add them to the herbs.
Gently pound the capers until they’re partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice. Taste for balance and seasoning. Makes 1/2 cup. MSR