Summer Sqaush Gratin with Gruyere and Salsa Verde
INGREDIENTS
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Gratin
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2 pounds summer squash
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Salt
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1 1/2 cup fresh breadcrumbs
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3 tablespoons unsalted butter
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3/4 cup thinly sliced shallots (from 4 to 5 medium)
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1 cup grated gruyere cheese
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1/4 cup salsa verde (below)
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Freshly ground black pepper
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Salsa verde
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1 tablespoon thyme leaves
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1 teaspoon marjoram or oregano leaves (or half, if dried)
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1/4 cup coarsely chopped mint leaves
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1 cup coarsely chopped flat-leaf parsley
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2 small cloves garlic
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1 salt-packed anchovy, rinsed and bones removed
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1 tablespoon capers, drained (and rinsed, too, if salt-packed)
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1/2 cup olive oil
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1/2 lemon, or more to taste
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