Summer Squash Gratin With Salsa Verde And Gruyere

By Food52
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1 teaspoon fresh marjoram or oregano leaves (1/2 teaspoon dried)

1/4 cup coarsely chopped mint

1 cup coarsely chopped flat-leaf parsley

3/4 cups extra-virgin olive oil

1 small clove garlic

1 anchovy

1 tablespoon capers, drained (rinsed if salt-packed)

1/2 lemon, for juicing

Freshly ground black pepper

2 pounds summer squash

1 1/2 cup fresh breadcrumbs

3 tablespoons unsalted butter

3/4 cups sliced shallot

1 teaspoon minced garlic

1 tablespoon thyme leaves

1 New Mexico chile or jalapeno, seeded and finely chopped

1 cup grated Gruyere cheese

Kosher salt and freshly ground black pepper

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