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Summer squash and rice gratin with Italian salsa verde

Salsa Verde

1 tsp fresh oregano leaves (or 1/2 tsp dried)

1/4 cup mint, coarsely chopped

1 cup flat-leaf parsley, coarsely chopped

3/4 cup extra-virgin olive oil

1 clove garlic

1 Tbls capers, drained

juice from 1/2 lemon

freshly ground black pepper and sea salt



approx. 2 lbs zucchini and summer squash mixed

1 1/2 - 2 cups cooked brown rice

1 small red onion, sliced

1 large garlic clove, minced

fresh thyme leaves

1 heaping cup Gruyere (or Swiss type) cheese, grated

Kosher salt and freshly ground black pepper, to taste


In a food processor, pulse together herbs, garlic, salt, pepper, and capers.  Slowly add in olive oil, then lemon juice.  Taste and adjust salt level.  Consistency should be a slightly chunky, thick paste.

Preheat oven to 400 degrees.  Thinly and uniformly slice squash and toss with 1 tsp salt in a large bowl.  Let sit for a few minutes, then drain off any excess liquid.  Add onion, garlic, thyme, 1/2 cup cheese, and the salsa verde; mix well.

Generously butter a medium baking dish.  Layer first the rice then the squash in the dish, and top with the remaining cheese.  Bake for 35-40 mins. until squash is tender and cheese is browned and bubbling.

This entry is related to the following products. Click on any of them for more information.
Garlic, Zucchini, Summer Squash, Mint, Oregano, Parsley, Thyme, Onion, Red,