Summer Squash Gratin with Salsa Verde and Gruyère

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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.

gratin-002-200x150Ingredients

  • 2 lbs. summer squash such as zucchini
  • coarse salt and freshly ground pepper
  • 1 1/2 cups fresh breadcrumbs
  • 3 Tbs. butter
  • 1/4 cup sliced shallots
  • 1 Tbs. thyme leaves
  • 1/2 cup salsa verde
  • 1 cup grated Gruyère cheese

Directions

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)

 

Salsa Verde

gratin-003-200x150Ingredients

  • 1 tsp. marjoram or oregano leaves
  • 1/4 cup coarsely chopped mint
  • 1 cup coarsely chopped flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 1 small clove garlic
  • 1 salt-packed anchovy, rinsed, bones removed
  • 1 Tbs. salt-packed capers, rinsed and drained
  • 1/2 lemon, for juicing
  • freshly ground black pepper

Directions

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