You’ll need: 2 lbs summer squash (could be zucchini); 1 1/2 cups fresh breadcrumbs; 3 Tbs unsalted butter; 3/4 cup sliced shallots; 1 tsp minced garlic; 1 Tbs thyme leaves; 1/2 cup salsa verde (recipe follows); 1 cup grated Gruyere cheese; salt and fresh ground pepper.
Preheat the oven to 400 degrees F.
Cut the squash into 1/8 inch-thick slices. If using zucchini-type summer squash, slice them on the diagonal. Toss the slices in a large bowl with some salt and let sit 10 minutes.Place the breadcrumbs in another bowl. Heat a small saute pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.
Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup salsa verde adn some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will be strong right now, but delicious when cooked).
Place the squash in a 9-by-9 or equivalent gratin dish. Scatter the remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the top is crisp.
Salsa Verde: (note – I’ve used other herbs as well, just try for amounts) you’ll need 1 tsp. marjoram or oregano leaves; 1/4 cup coarsely chopped mint; 1 cup chopped flat-leaf parsley; 3/4 cup olive oil; 1 small clove garlic; 1 salt-packed anchovy, rinsed and bones removed; 1 Tbs. salt-packed capers, rinsed and drained; 1/2 lemon for juicing; fresh ground black pepper.
Using a mortar and pestle, pound the herbs to a paste (may have to do in batches). Work in some of the olive oil, transfer mixture to a bowl. Pound the garlic and anchovy and add to herbs. Gently pound the capers until they’re partially crushed, add to herbs. Stir in remaining oil, pinch of black pepper, squeeze of lemon juice. Taste for balance and seasoning.
Recipe from my fav: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
