Summer Squash Gratin with Salsa Verde
Cook Time
35 to 40 minutes
Rating
0 out of 5 stars
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Ingredients
4-6 servings
- 2 pounds summer squash
- Salt
- 1 1/2 cup fresh breadcrumbs
- 3 tablespoons unsalted butter
- 3/4 cup thinly sliced shallots (from 4 to 5 medium)
- 1 cup grated gruyere cheese
- 1/4 cup salsa verde
- Freshly ground black pepper
- 1 tablespoon thyme leaves
- 1 teaspoon marjoram or oregano leaves (or half, if dried)
- 1/4 cup coarsely chopped mint leaves
- 1 cup coarsely chopped flat-leaf parsley
- 2 small cloves garlic
- 1 salt-packed anchovy, rinsed and bones removed
- 1 tablespoon capers, drained (and rinsed, too, if salt-packed)
- 1/2 cup olive oil
- 1/2 lemon, or more to taste
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Preparation
Step 1
Heat your oven to 400°F. Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon kosher 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.
Step 2
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.
Step 3
Make the salsa verde by blending the herbs in a food processor or blender with garlic, anchovy, 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.
Step 4
Add shallots, gruyere, half the breadcrumbs, 1/4 cup salsa verde (about half; you can use the rest to dress eggs or any roasted meat) 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.
Step 5
Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.
Step 6
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Chef's notes
You can use zucchini or summer squash interchangeably here.
You can grind 1 1/2 cup fresh breadcrumbs from 2 small dinner rolls or 3 slices of sandwich bread.
If you're not into anchovies, you can skip it (which will also make this a vegetarian dish), but you might want to bump up the capers a little so you don't miss out on the salty/brininess.
It's more work than your average toss-and-bake weeknight dish, but there's also miles more flavor than in my usual vegetable roast.
