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Summer Squash Gratin with Salsa Verde and Gruyere

Serves 4

Seafood

1 Anchovy

Produce

1 cup Flat-leaf parsley
1 small clove Garlic
1 tsp Garlic
1/2 Lemon
1 tsp Marjoram or oregano, fresh
1 Mexico chile or jalapeno, New
1/4 cup Mint
3/4 cup Shallot
2 lbs Summer squash
1 tbsp Thyme, leaves

Condiments

1 tbsp Capers

Baking & Spices

1 Black pepper, Freshly ground
1 Kosher salt and freshly ground black pepper

Oils & Vinegars

3/4 cup Olive oil, extra-virgin

Bread & Baked Goods

1 1/2 cups Breadcrumbs, fresh coarse

Dairy

3 tbsp Butter, unsalted
1 cup Gruyere cheese, grated
Andrea Suozzo
Andrea Suozzo • 2 years ago

Summer Squash Gratin with Salsa Verde and Gruyere

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