Week 9 - Finally...

(Posted by Denise)

Can you believe it! A recipe from me. I finally found something that I had enough time to think through and take pictures of.

So I give you:

Zucchini and Summer Squash Gratin

1 Tablespoon lemon zest

1 1/2 pounds summer squash or zucchini, sliced thin (I used a mandolin)

½ teaspoon kosher salt

1/4 cup fresh oregano leaves

1/4 cup fresh Italian parsley

2 large garlic clove, chopped

1/4 teaspoon kosher salt

¼ teaspoon red pepper flakes

1/2 cup extra-virgin olive oil

1 Tablespoon lemon juice

1/4 cup unsalted butter

2 cups fresh bread crumbs (I used a day old baguette)

3-4 potatoes, sliced transparently thin

1/4 cup grated Parmesan cheese

Preheat oven to 400F degrees and place Prepare a gratin dish with a little (2 tsp) olive oil and sprinkle lemon zest.

Place the zucchini slices into a colander placed over a sink, toss with the salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Puree the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Melt the butter in a small saucepan over medium heat. Cook for a few minutes until the butter turns brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash and the potatoes into a large bowl two-thirds of the oregano sauce. Toss until well coated. Add the cheese and half of the bread crumbs and toss again. .

Place squash mixture into gratin dish, top with the remaining crumbs, and bake for between 40 and 50 minutes – Test for doneness by piercing with a knife. Remove from oven, and drizzle with the remaining oregano sauce.