Zucchini Gratin with Salsa Verde

Zucchini Gratin with Salsa Verde

INGREDIENTS:
Salsa Verde:

• 1 teaspoon fresh oregano
• 1/4 cup coarsely chopped mint
• 1 cup coarsely chopped parsley
• 1 small clove garlic
• 1 anchovy
• 1/2 cup olive oil
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• Black pepper to taste

Gratin:

• 2 pounds zucchini
• 1 1/2 cup fresh breadcrumbs
• 3 tablespoons unsalted butter
• 1/2 cup sliced shallot
• 1 teaspoon minced garlic
• 1 tablespoon fresh thyme
• 1 1/2 cups grated Gruyere cheese

DIRECTIONS:

- 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 30 minutes.

- Meanwhile, using a food processor, grind the herbs, garlic and anchovies and half of the oil to a paste. Transfer the mixture to a bowl.

- Gently pound the capers until they’re partially crushed and add them to the herbs. Stir in the remaining oil, the lemon juice, salt and black pepper. Taste for balance and seasoning.

- Place the breadcrumbs in a bowl. Heat the butter in a small saute pan over medium heat 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. Set aside.

- Drain the squash well and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup of the salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning.

- Place the squash in a 9-by-9-inch gratin dish. Scatter the remaining breadcrumbs over the top, and bake 40 to 45 minutes, until the squash is tender and the top is crisp.