SUMMER SQUASH GRATIN WITH GRUYERE

AND SALSA VERDE

Gratin

2 pounds summer squash

Sea salt

1 1/2 cup fresh breadcrumbs

3 tablespoons unsalted butter

3/4 cup thinly sliced shallots

1 cup grated gruyere cheese

1/4 cup salsa verde (below)

Freshly ground black pepper

Salsa verde

1 tablespoon thyme leaves

1 teaspoon marjoram or oregano leaves

1/4 cup coarsely chopped mint leaves

1 cup coarsely chopped flat-leaf parsley

2 small cloves garlic

1 tablespoon capers

1/2 cup olive oil

1/2 lemon, or more to taste

Heat your oven to 400°F. Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon sea salt and set aside for at least 10 minutes. Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.

Meanwhile, place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty. Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.

Make the salsa verde by blending the herbs in a food processor or blender with garlic, and capers until it forms a paste, scraping down as needed. With the machine running, stream in the olive oil in a drizzle. Season with salt and black pepper. Add lemon juice to taste.

Add shallots, gruyere, half the breadcrumbs, 1/4 cup salsa verde and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.

Adapted from Sunday Suppers at Lucques

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