cooking happens too: summer squash bake

(Accidentally and optionally Vegan) Summer Squash Bake with Salsa Verde
Adapted from http://smittenkitchen.com/blog/2014/07/summer-squash-gratin-with-salsa-verde/ who adapted it from Sunday Suppers at Lucques

This was a kitchen sink recipe to use up a pile of fresh herbs and early summer delights from our CSA box (join here: http://www.eatwell.com/#whats-a-csa). I improvised pretty wildly from the original because I didn't feel like going to the grocery store, and had high quality-if different- ingredients on hand. The recipe can take it. 

Serves 4 to 6? 

Gratin
2 pounds summer squash
Salt
1 1/2 cup fresh breadcrumbs (from nick's pizza crusts decadentttt)
3 tablespoons butter
1-2 quartered spring onions - just the white part - save the greens for garnish
[1 cup grated gruyere cheese] -i axed that as I only had cheddar and feta onhand. cheddar is too kiddie, and feta too salty to mix with the brine of the salsa verde. i
1/4 cup salsa verde (below)
Freshly ground black pepper

optional: 1 bunch chard, chopped into ribbons

Salsa verde
1 tablespoon thyme leaves
1 teaspoon oregano leaves (or half, if dried)
a few basil leaves
1 cup coarsely chopped flat-leaf parsley
3-4 teeny cloves fresh (undried) garlic
i subbed 6 lemon-rosemary marinated olives for:1 salt-packed anchovy, 1 tablespoon capers, and 1/2 lemon

1/2 cup olive oil

Cut the squash into thin coins. Toss with salt and set aside for at least 10 minutes. Do it n a colander so it can drain easily. I used this time to play a game with my kid. 

direct from smitten (buy her cookbook): Meanwhile, place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty. 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.

Make the salsa verde by blending the herbsand olives in a food processor or blender. With the machine running, stream in the olive oil in a drizzle. Season with salt and black pepper.

Add shallots, [gruyere] half the breadcrumbs, 1/4 cup salsa verde (about half; you can use the rest to dress eggs or any roasted meat) and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.

Rebecca's version to finish:

Add chopped chard as squash is cooling- the steam will wilt it just enough to provide a fresh herby texture. 

Garnish with chives and grated cheese. 

yum. do you have a great plum recipe to share?

xo bex