Summer Squash Gratin with Salsa Verde and Gruyere

1. 1

   Preheat the oven to 400F.

2. 2

   Cut the squash into 1/8-inch-thick slices.

3. 3

   If youre using long zucchini-type summer squash, slice them on the diagonal.

4. 4

   Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.

5. 5

   Place the breadcrumbs in a bowl.

6. 6

   Heat a small saute pan over medium heat for 1 minute.

7. 7

   Swirl in the butter and cook a few minutes, until it browns and smells nutty.

8. 8

   Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula).

9. 9

   Wait a minute or so for the butter to cool, and toss well.

10. 10

    Drain the squash and transfer it to a large mixing bowl.

11. 11

    Add the shallots, minced garlic, thyme, 1/2 cup salsa verde, and some pepper.

12. 12

    Toss to combine, and add the cheese and half the butter-coated breadcrumbs.

13. 13

    Toss again, and taste for seasoning.

14. 14

    (The raw garlic will taste strong at this point but will be delicious when cooked.)

15. 15

    Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish.

16. 16

    Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.