Summer Squash Gratin with Salsa Verde and Gruyere
INGREDIENTS
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1 teaspoon fresh marjoram or oregano leaves (1/2 teaspoon dried)
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1/4 cup coarsely chopped mint
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1 cup coarsely chopped flat-leaf parsley
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3/4 cup extra-virgin olive oil
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1 small clove garlic
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1 anchovy
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1 tablespoon capers, drained (rinsed if salt-packed)
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1/2 lemon, for juicing
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Freshly ground black pepper
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2 pounds summer squash
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1 1/2 cups fresh coarse breadcrumbs
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3 tablespoons unsalted butter
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3/4 cup sliced shallot
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1 teaspoon minced garlic
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1 tablespoon thyme leaves
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1 New Mexico chile or jalapeno, seeded and finely chopped
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1 cup grated Gruyere cheese
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Kosher salt and freshly ground black pepper
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