summer squash gratin with salsa verde
For someone who has, at best, only moderate interest in eating all things zucchini and summer squash, this tell different story. I mean, how about a , some , or ? Maybe a , or my is more your speed? The 40-plus recipes from previous summers would make you think I jump for joy when the inevitable August glut of green and yellow piles at the Greenmarkets; instead, I approach them warily.
Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds summer squash
- Salt
- 1 1/2 cup fresh breadcrumbs
- 3 tablespoons unsalted butter
- 3/4 cup thinly sliced shallots (from 4 to 5 medium)
- 1 cup grated gruyere cheese
- 1/4 cup salsa verde (below)
- Freshly ground black pepper
- 1 tablespoon thyme leaves
- 1 teaspoon marjoram or oregano leaves (or half, if dried)
- 1/4 cup coarsely chopped mint leaves
- 1 cup coarsely chopped flat-leaf parsley
- 2 small cloves garlic
- 1 salt-packed anchovy, rinsed and bones removed
- 1 tablespoon capers, drained (and rinsed, too, if salt-packed)
- 1/2 cup olive oil
- 1/2 lemon, or more to taste