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Toss 4 thinly sliced summer squash or zucchini with 1 tablespoon kosher salt; let sit 20 minutes, then rinse and pat dry. Chop 2 shallots, 1/4 cup each parsley and mint, 3 tablespoons olive oil, 1 tablespoon thyme, 1 seeded red jalapeno and 1 teaspoon lemon zest in a food processor; toss with the squash and 3/4 cup grated gruyere. Arrange evenly in a baking dish; top with 1/4 cup more cheese. Bake at 400 degrees F, 35 to 40 minutes.
Photograph by Kana Okada
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By sunnyseide
Houston, 83
on November 24, 2012
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Had to bring a dish for Thanksgiving where one person had celiac's - no gluten. Followed the recipe exactly and it was DELICIOUS! Will definitely make again regardless of the gluten factor. Salted,drained and rinsed the squash before carting it 150 miles, drained again, mixed with other ingredients and baked. The only reason for the 4 stars is that even after all that draining, there was more liquid at the bottom after baking but that was remedied by a slotted spoon. Would recommend letting the squash drain a while after rinsing or you may have LOTS of liquid when baked. Otherwise, a very flavorful dish!
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