Summer Squash Gratin with Gruyere and Salsa Verde

This week we’re taking our taste buds on quite the ride. The Summer Squash Gratin with Gruyere and Salsa Verde turns a simple vegetable into a delicious dinner. We found this recipe at and are excited to share it with y’all. Make sure you stop by the market to shop from our wide selection of summer squash!


  • 2 pounds summer squash
  • Salt
  • 1 ½ cups fresh breadcrumbs
  • 3 Tbsp unsalted butter
  • ¾ cup thinly sliced shallots
  • 1 cup grated gruyere cheese (swiss, parmesan, or fontina would also work well)
  • Freshly ground black pepper
  • 1 Tbsp thyme leaves
  • 1 tsp marjoram or oregano (halve if dried)
  • 1 cup coarsely chopped flat-leaf parsley
  • 2 small cloves garlic
  • 1 Tbsp capers, drained (and rinsed, if salt-packed)
  • ½ cup olive oil
  • ½ lemon, or more to taste


Heat your oven to 400°F. Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes. Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.

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 herbs in a food processor or blender with garlic and capers until it forms a paste, scraping down as needed. With the machine running, stream in the olive oil in a drizzle. Season with salt and black pepper. Add lemon juice to taste.

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.

Serves 4 to 6


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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.