Summer Squash Gratin with Salsa Verde

If you've run out of ideas for serving summer squash, you might like to try this recipe.  Adapted from "Sunday Suppers a Lucques" by Suzanne Goin, this gratin is a little more flavorful than most as the squash is tossed in a flavorful Salsa Verde, then combined with shredded Gruyere or Jarlsberg cheese, and some brown-butter fresh breadcrumbs.



Ingredients for the salsa ~ Parsley, oregano, garlic, capers, lemon juice, an anchovy and olive oil and salt and pepper.  


You can make the salsa in a food processor, but I like to use a mortar and pestle for the deepest flavor ~ the ingredients are not just chopped up, they are pounded and ground up which releases their maximum flavor and aroma.


The finished salsa.
The recipe for 2 pounds of summer squash calls for only 1/2 cup of the sauce but it is delicious drizzled over grilled chicken or fish. (For dinner the next night I stirred in some coarsely chopped canned artichoke hearts and a few more squirts of fresh lemon juice,  it was perfect spooned over the grilled salmon.) 


After the squash has been sliced, salted and allowed to rest for several minutes it will give up some moisture.  (I used a combination of crookneck and patty pan squash this time.) Then it is tossed with the salsa verde, cheese and some of the brown butter breadcrumbs and one finely minced Serrano chile (or hot chile of your choice) ~ don't worry it doesn't make the gratin spicy, just a nuance of a flavor kick.
 Into a shallow baking dish (either one large baking dish, or individual serving baking dishes.) 


Since this was a dinner for adults, with no kids around, I used some of my small cast iron skillets; but caution ~ you must warn everyone the skillets are HOT. 
Note: When I serve in the skillets this way I always tie a cloth napkin securely around each handle before serving as a reminder to everyone not to touch the handle directly.



I like the technique of simply salting the sliced squash, (rather than grilling or steaming the slices before assembly) as the squash doesn't become overcooked or soggy.  It is substantial enough to be served as the main entree, and it also makes a good side dish for grilled foods.  
I love the flavor the salsa and brown butter crumbs add to the dish, ~ soo good!
If you would like a printable copy of the recipe click HERE to access my recipe blog.

Thanks so much for taking the time to stop by today ~ I love to hear to hear from you.  Have a wonderful weekend everyone!
This is my entry for Foodie Friday, hosted by Designs by Gollum ~ please stop by to see what else is cooking this Friday.