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Summer Squash Gratin with Salsa Verde

November 21, 2014

While on the Smitten Kitchen blog I came across this recipe which looked quite interesting and quite different than the last gratin I made. I modified a few ingredient ratios more to my liking below. I’ll admit I had some store bought salas verde in the fridge so I used that instead of the homemade recipe she had on her blog.

photo 1 (2)

Difficulty: Easy
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Yield: 4 to 6 servings
Taste: Good


2 pounds summer squash (can use either yellow squash or green zucchini – or both to add more color)
1 cup fresh breadcrumbs
3 tbs unsalted butter
3/4 cup thinly sliced shallots (from 4 to 5 medium)
1 1/2 cup grated gruyere cheese
1/2 cup salsa verde
Freshly ground black pepper


1) Heat oven to 400°F.

2) Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes. Drain squash in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.

3) In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.

4) Place breadcrumbs in a small bowl. Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.

5) Add shallots, gruyere, half the buttered breadcrumbs, salsa verde and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.

photo 2 (2)

Source: adapted from Smitten Kitchen


From → Side Dish

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