Summer Squash Gratin with Salsa Verde and Gruyere
- 1 teaspoon fresh marjoram or oregano leaves (1/2 teaspoon dried)
- 1/4 cup coarsely chopped mint
- 1 cup coarsely chopped flat-leaf parsley
- 3/4 cups extra-virgin olive oil
- 1 small clove garlic
- 1 anchovy
- 1 tablespoon capers, drained (rinsed if salt-packed)
- 1/2 lemon, for juicing
- Freshly ground black pepper
- 2 pounds summer squash
- 1 1/2 cup fresh breadcrumbs
- 3 tablespoons unsalted butter
- 3/4 cups sliced shallot
- 1 teaspoon minced garlic
- 1 tablespoon thyme leaves
- 1 New Mexico chile or jalapeno, seeded and finely chopped
- 1 cup grated Gruyere cheese
- Kosher salt and freshly ground black pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Flat-leaf parsley (1 cup)
- Garlic (1 small clove)
- Garlic (1 teaspoon)
- Lemon (1/2)
- Marjoram or oregano, fresh (1 teaspoon)
- Mexico chile or jalapeno, New (1)
- Mint (1/4 cup)
- Shallot (3/4 cups)
- Summer squash (2 pounds)
- Thyme, leaves (1 tablespoon)
- Seafood
- Anchovy (1)
- Condiments
- Capers (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (3/4 cups)
- Bread & Baked Goods
Breadcrumbs, fresh (1 1/2 cup)
- Dairy
- Butter, unsalted (3 tablespoons)
- Gruyere cheese, grated (1 cup)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published June 10, 2011 (1 year ago).
21 people saved this recipe.
