Summer Squash Gratin with Salsa Verde From Smitten Kitchen

Serves 4

Ingredients:

• About 4 summer squash/zuchini

• Salt and pepper

• 1 ½ cups bread crumbs (from stale bread pref)

• 3 T butter

• ¾ cup thinly sliced onions or shallots, 4 shallots or 2 onion

• 1 cup gruyere cheese, grated
  

Salsa verde ingredients:

• 1 T thyme,

• 1 tsp oregano,

• ¼ cup mint,

• 1 cup parsley,

• 2 garlic cloves,

• 1 ½ T capers,

• ½ cup olive oil and ½ lemon, juiced  (or more if desired)

Directions:

1. Set oven to 400 degrees.  

2. Cut squash and zucchin and generously sprinkle salt on it and let it drain in a colander in the sink.

3. Now melt butter and toast your bread crumbs, stirring  often, when brown and toasty, transfer half to a large bowl and keep the other half aside to be spread on top at the end..

4. Make salsa verde in a food processor drizzling the olive oil at the end.

5. Measure out  ¼ cup of the salsa for this recipe.  Save the rest in the fridge for another night.

6. Now mix all the ingredients together, zucchini, squash, onions, cheese and melted butter and half bread crumbs. 

7. Spread onto a buttered casserole dish or cast iron pan.

8. Spread the top with those bread crumbs that you set aside.

9. Bake for about 35 -40 minutes.

10. Let cool for 5-10 minutes and serve