Wednesday, August 26, 2009

Summer Squash Gratin w/ Salsa Verde & Gruyere

suzanne zuc4

"If you don't have any zucchini, then you must not have any friends".
That said by my friend's Italian grandfather.

I guess I have no friends, because no one left me any of their crop on my front porch this summer!

Boo Hiss!

My sister had the biggest zucchini on her counter that I have ever seen, courtesy of her neighbor.
Around this time of year in New Jersey, everyone seems to have a ton of tomatoes and zucchini and they wind up giving it away!

I'LL TAKE IT!!!!!
Instead, I have to buy it weekly at the farm stand at the shore, along with local eggplant and tomatoes.

There are so many dishes to be made with summer squash, savory and sweet, the possibilities are endless.

Here is a terrific recipe from Suzanne Goin's Sunday Suppers at Lucques.



If you don't know it by now, Suzanne's recipes are an all day affair. They are not difficult, however, they are very time consuming with many steps.

I have never been disappointed for my efforts. The results have always been fantastic.



Summer Squash Gratin w/ Salsa Verde & Gruyere Cheese (adapted from Sunday Suppers at Lucques)

For the Salsa Verde: (Goin loves tapenades and homemade condiments)

1 cup fresh parsley
1/4 cup mint leaves
1 tbsp of oregano leaves
1 garlic clove
1 anchovy
1 tbsp of capers
1/4 cup olive oil
squeeze of a lemon

Suzanne likes you to use a mortar & pestle. Well, I don't have one, so I gave it a quick whiz in my food processor, or you can hand chop if you like.
Should have the consistency of pesto.
Set aside.



Fresh Toasted Breadcrumbs:

I guess you could cheat and use panko crumbs, but since I was going thru the trouble of making the recipe, I figured don't be lazy.
In a food processor, throw in some stale baguette slices and pulse until crumbs form.



You will need 1.5 cups for the recipe.

In a frying pan, melt 3 tablespoons of butter. Toss your breadcrumbs with the butter for a few minutes, using a wooden spoon to move them around. They will start to brown and smell nutty. Set aside.



Squash Gratin Ingredients and Instructions:

about 2.5 lbs (about 4) of summer squash
kosher salt & pepper
1 garlic clove, minced
1 tbsp of fresh thyme
1 shallot, sliced
1/2 cup of salsa verde
1.5 cups of toasted breadcrumbs (divided)
1 cup of grated Gruyere cheese



Butter a large oval gratin dish. Preheat oven to 400F.

Slice your zucchini and yellow squash into 1/8" slices and sprinkle kosher salt over in a bowl to drain out moisture. Let rest 10 minutes.

Drain your zucchini of moisture and transfer to a large bowl. Mix squash slices with minced garlic, thyme, sliced shallots, HALF of the breadcrumbs (save the rest for the topping) and the salsa verde.

Now add the grated cheese and mix well.
Spread your squash mixture into buttered gratin dish and pour remaining toasted breadcrumbs on top.



Bake about 40 minutes until top is bubbling and brown.



LOOK AT THAT CRUSTY GOODNESS!



Maybe if I made this more often, I would have more friends..........

16 comments:

T.W. Barritt at Culinary Types said...

If you were nearby, I would bring you zucchini! The gratin looks cheesy, crispy and delicious!

VeggieGirl said...

Hearty and delicious!

Ciao Chow Linda said...

The gratin looks sensational. Don't feel bad about the lack of zucchini from friends. Your sister's neighbor did her no favor - who wants a baseball bat sized zucchini? They're bitter and more seedy? If you lived near me, I'd give you some small ones right off the plant.

Pam said...

Holy cow - this looks amzing Stacey. My mouth is watering.

Bob said...

Oh man, that looks wicked good. All that browned, crispy cheese....

pigpigscorner said...

I'm addicted to zucchini nowadays and have been looking out zhucchini recipes. this looks great!

Zoe said...

This looks like a fabulous zucchini dish. No one gave me zucchini either!

Julie said...

That's just so beautiful. I'd definitley be your BFF for that :)

LaDue & Crew said...

I need to come over and eat this!

Sara said...

I love this one too, it's one of my favorite recipes in the book. The mint in the salsa verde really adds something special. I've only made it twice though since it's so time consuming!

A Feast for the Eyes said...

Your version of squash gratin looks absolutely wonderful. What great flavor combos. So, you cheated using a food processor instead of a mortar & pestle-- I used panko instead of a stale baguette! Ina Garten needs to follow your step of using melted butter with bread crumbs. This looks really great.

Elra said...

Miammm, I don't think I ever mix oregano and mint together. Sounds like a perfect combo! Love how you made the bread crumb!

The Japanese Redneck said...

That looks awesome Stacey. Bet it was wonderful.
Ramona

Proud Italian Cook said...

I love all that crusty goodness! Try out for The Next Food Network Star, would you??

Giff said...

no, this recipe ain't for me...

;-)

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