I have waited for almost a year to get to eat this gratin again.  Waiting, waiting, waiting for it to feel reasonable to purchase some summer squash.  Finally I cracked because I just couldn’t wait any longer.  I wanted my gratin!

I first had it last summer when I was home visiting my parents.  It was my mother who suggested making it, and I thought it sounded fine.  Though, how exciting could a summer summer squash gratin really be?  Zucchini and cheese struck me as tasty, but in no way revolutionary.  Just kind of summery comfort food.  (Eep!  That was in no way intended to be a dig at comfort food!  I love comfort food!  But you’ve got to admit, it’s not exciting, per se.  That’s kind of the whole point.)

And what was salsa verde, anyway?

When I thought of salsa verde at the time, I thought of Mrs. Renfro’s green tomatillo salsa, the kind I had sometimes used in enchiladas in college, instead of bothering to chop jalapenos. Little did I know I was about to discover one of my favorite summer time flavorings…

This salsa verde is not Mexican at all, but is in fact Italian.  It still means simply “green sauce,” but in my mind it has come to mean “wonderful herbal melange of magical flavor imparting madness.”

It tends to be made of a blend of parsley plus perhaps a few other herbs, anchovies, garlic, capers as well as some olive oil and something acidic to pull it all together.  When all the chopping and smashing is said and done, the sauce that comes out has that wondrous ability of herb and anchovy blends to make anything it is added to taste bigger, bolder, more flavorful.

Once I’d had it, it quickly became a staple of my summer cooking, perfect for spooning over virtually any cooked (especially grilled) meat or vegetable.

It is the brilliance of Suzanne Goin that thought to add it to a casserole of summer squash and Gruyere.  The addition of salsa verde takes the soft nuttiness of Gruyere and the mildness of the squash and gives it this fantastic complexity.  Garlicky and fragrant and a tiny bit grassy, and splendidly rich.  But not so rich that you don’t want to keep stealing forkful after forkful directly from the baking pan.

The original recipe calls for the addition of brown butter doused breadcrumbs, which almost melt into the rest of the gratin, giving it sturdiness and even more richness.  This time around though, I looked in the cupboard and discovered I had no breadcrumbs.  And remarkably, we were out of bread ends to crumbify as well.

I recalled a summer squash and rice casserole that we sometimes ate when I was younger though, and decided that maybe rice would make an acceptable (and also gluten free, if that’s a concern!) substitute.

It made for a very different dish, but a scrumptious one nonetheless.  I spread cooked rice in the bottom of the pan, piling and spreading the mixture of squash, salsa, and cheese on top.

As the gratin bakes, the cheese melts and bubbles, and the squash releases it moisture.  This blends with the herb and garlic infused oils of the salsa verde, and it all collects in the rice, saucing it in the most wonderful way.

I can’t say whether I liked it less or more than the original version.  They were different, and I loved them both.  But, perhaps this is an excuse to make them again to do a little side by side taste test.  And then make them again.  And again.  As long as the summer squash lasts.

Summer Squash and Rice Gratin with Salsa Verde adapted from Sunday Suppers at Lucques by Suzanne Goin (serves about 4)

Salsa Verde Ingredients:

  • 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

Gratin ingredients:

  • a bit over 2 pounds mixed summer squash and zucchini
  • 1 1/2 to 2 cups cooked rice
  • 3/4 cups sliced shallot
  • 1 large garlic clove, minced
  • 1 tablespoon fresh thyme leaves
  • 1 heaping cup grated Gruyere cheese
  • Kosher salt and freshly ground black pepper
  1. The original recipe calls for everything to be carefully blended with a mortar and pestle, but I found it just as tasty and a lot simpler to make it in a small food processor.  Begin by pulsing together the herbs, garlic, anchovy, a pinch each of salt and pepper, and some of the olive oil.
  2. Add the remaining olive oil and capers, and blend until you have a sort of thick paste with small chunks in it.  Taste and add salt and lemon juice to taste.
  3. Preheat your oven to 400F.  Thinly slice the summer squash and zucchini, then toss the slices with 1 tsp. of Kosher salt in a large bowl.  Leave them to sit for 10 minutes, then drain.
  4. In another large bowl, mix together the squash and zucchini, the shallots, garlic, thyme, half the cheese, and a generous half cup of the salsa verde.  Mix everything together well.
  5. Thoroughly butter a medium gratin dish.  Spread the rice in the bottom of the dish, then spread the squash mixture over the top of it.  Sprinkle with the remaining cheese.
  6. Bake the gratin in the oven for 35-40 minutes, until the squash is tender and the cheese on top is browned and bubbling.
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38 Responses to Summer squash and rice gratin with salsa verde

  1. Cynthia says:

    This sounds absolutely amazing! I’m making it this weekend!

  2. putneyfarm says:

    Looks great. Any dish with salsa verde gets our attention…

  3. Heather says:

    That looks so delicious! Will definitely try soon!

  4. sweetcraving says:

    Oh wow, looks mouth wateringly good! Love gratin’s!

  5. Katie says:

    Ooh! Those yellow and greens together make me want to dig right in. Summer squash made it here last week, so I hope it will make it to you soon!

    • Emily (Kuross) Vikre says:

      Thanks Katie! It’s trickling into the markets. The timing of everything is SO sped up this year!

  6. It looks simply delicious!

  7. teacher-chef says:

    Yum – I can’t wait for the overflow of summer squashes & zucchinis later this summer!

  8. So yummy!!! It is easy and delicious. I am planning to cook this healty recipe.
    I am from Turkey. I also have lots of Turkish recipies.
    With my best wishes, Piril.

    • Emily (Kuross) Vikre says:

      That’s great! Also, I love Turkish recipes. A good friend of mine is Turkish and is a wonderful cook!

  9. julieruns says:

    Yumm! I have loved gratins and Gruyere especially since my only visit to France. I’m going to pull out my little gratin cookbook I found at TJMaxx after that visit! Love your photography too.

  10. […] Summer squash and rice gratin with salsa verde (fiveandspice.wordpress.com) […]

  11. This recipe speaks to me in so many different ways. Living in Scotland now I don’t often encounter summer yellow squash, more the green zucchini, but the yellow tastes so buttery that it is worth seeking out. And to gratinee it is genius, and with summery salsa verde… Lovely recipe

  12. Karista says:

    Fantastic! What a lovely and inspired way to prepare summer squash. The pictures are making me hungry!

  13. Hi! Is salsa verde a sort of pesto? I love your recipes, by the way…

    • Emily (Kuross) Vikre says:

      It is similar to pesto in that it is blended herbs, but it has no cheese or herbs, instead it has anchovy and capers.

  14. tanyamhudson says:

    Oh, yum! Perfect for all the beautiful squash that’s growing right now…

  15. Rachel says:

    This looks AMAZING!

  16. Dana says:

    Oh boy what if I have no capers or anchovies? Any substitutes?

    • Emily (Kuross) Vikre says:

      Hmmm, there aren’t any ideal substitutes. You can try using a squirt of fish sauce in place of the anchovies, if you have that. And perhaps a little finely chopped green olive for the capers. Otherwise, you actually could leave out the capers and ‘chovies. This would make the sauce into more of a pistou instead of a salsa verde. Different, but I think it would still be yummy.

  17. […] can be used interchangeably, and yellow squash is sometimes referred to as yellow zucchini. Recipe here […]

  18. […] Para clarificar, la calabaza de verano incluye la calabaza amarilla y la verde (calabacín). Pueden ser usados indistintamente y la calabaza amarilla es usualmente nombrada como calabacín amarillo. La receta, aquí. […]

  19. […] Para clarificar, la calabaza de verano incluye la calabaza amarilla y la verde (calabacín). Pueden ser usados indistintamente y la calabaza amarilla es usualmente nombrada como calabacín amarillo. La receta, aquí. […]

  20. […] Para clarificar, la calabaza de verano incluye la calabaza amarilla y la verde (calabacín). Pueden ser usados indistintamente y la calabaza amarilla es usualmente nombrada como calabacín amarillo. La receta, aquí. […]

  21. Lily says:

    This was absolutely delicious! I followed the directions exactly and changed nothing. The recipes says to use half the salsa verde but doesn’t say what to do with the other half. I’m saving it for breakfast. LOVED THIS. FIVE STARS.

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