Summer Squash Gratin with Salsa Verde and Gruyere

Name: Summer Squash Gratin with Salsa Verde and Gruyere
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 anchovy; 4 servings Freshly ground black pepper; 1 Tbsp capers, drained (rinsed if salt-packed); 355 milliliters fresh coarse breadcrumbs; 237 milliliters coarsely chopped flat-leaf parsley; 1 small clove garlic; 1 teaspoon minced garlic; 237 milliliters grated Gruyere cheese; 1 New Mexico chile or jalapeno, seeded and finely chopped; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, for juicing; 59 milliliters coarsely chopped mint; 177 milliliters extra-virgin olive oil; 1 teaspoons teaspoon fresh marjoram or oregano leaves dried); 177 milliliters sliced shallot; 907 grams summer squash; 1 Tbsp thyme leaves; 3 Tbsps unsalted butter

Summer Squash Gratin with Salsa Verde and Gruyere is a pescatarian side dish. This recipe serves 4. One serving contains 786 calories, 19g of protein, and 63g of fat. The Fourth Of July will be even more special with this recipe. It is a rather expensive recipe for fans of Mexican food. If you have summer squash, oregano leaves, gruyere cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make the salsa verde. Using a mortar and pestle (or a food processor, I won't tell anyone), 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.

Ingredients you will need

Salsa Verde

Olive Oil

Anchovies

Garlic

Herbs

Equipment you will use

Mortar And Pestle

Food Processor

Bowl

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.

Ingredients you will need

Black Pepper

Lemon Juice

Seasoning

Capers

Herbs

Cooking Oil

Make the gratin.

Heat the oven to 400 degrees.

Equipment you will use

Oven

Cut the squash into 1/8-inch-thick slices. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.

Ingredients you will need

Kosher Salt

Squash

Equipment you will use

Bowl

Place the breadcrumbs in a bowl.

Ingredients you will need

Breadcrumbs

Equipment you will use

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Breadcrumbs

Butter

Equipment you will use

Spatula

Bowl

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

Ingredients you will need

Squash

Equipment you will use

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.)

Ingredients you will need

Garlic

Breadcrumbs

Salsa Verde

Seasoning

Shallot

Butter

Cheese

Pepper

Chili Pepper

Thyme

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.

Ingredients you will need

Breadcrumbs

Squash

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

anchovy 4servings

Freshly ground black pepper 1Tbsp

capers, drained (rinsed if salt-packed)355milliliters

fresh coarse breadcrumbs 237milliliters

coarsely chopped flat-leaf parsley 1small clove

garlic 1teaspoon

minced garlic 237milliliters

grated Gruyere cheese 1

New Mexico chile or jalapeno, seeded and finely chopped 4servings

Kosher salt and freshly ground black pepper 1

lemon, for juicing 59milliliters

coarsely chopped mint 177milliliters

extra-virgin olive oil 1teaspoons

teaspoon fresh marjoram or oregano leaves dried)177milliliters

sliced shallot 907grams

summer squash 1Tbsp

thyme leaves 3Tbsps

unsalted butter

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.