Recipe sourced from food52.com
- 1 teaspoon fresh marjoram or oregano leaves (1/2 teaspoon dried)
- 1/4 cup mint, coarsely chopped
- 1 cup flat-leaf parsley, coarsely chopped
- 3/4 cup 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 cups fresh coarse breadcrumbs
- 3 tablespoons unsalted butter
- 3/4 cup 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
Make the salsa verde: Using a mortar and pestle (or a food processor), 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.
Make the gratin. Heat the oven to 400 degrees. Cut the squash into 1/8-inch-thick slices. Toss the slices in a large bowl with 1 teaspoon kosher salt and let sit for 10 minutes.
Place the breadcrumbs in a bowl. Heat a small saute pan over medium heat for 1 minute. Swirl in the butter and cook for 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, chile, 1/2 cup salsa verde and 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 taste strong at this point but will be delicious when cooked.)
Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish (I used a skillet). Scatter the remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the top is crisp.