Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.
|1||lemon (zest only)|
|1 1⁄2 lb||zucchini or summer squash (sliced 1/6 inch thick)|
|1⁄4 c||oregano (leaves, fresh)|
|1⁄4 c||parsley (fresh)|
|1 clv||garlic (large, chopped)|
|pn||red pepper flakes|
|1⁄2 c||olive oil (extra-virgin)|
|1⁄4 c||butter (unsalted)|
|2 c||bread crumbs (fresh, whole wheat)|
|1⁄2 lb||potatoes (waxy, sliced transparently thin)|
|3⁄4 c||gruyere cheese (coarsely grated)|
Preheat oven to 400 degrees and grease a 9x9 inch baking dish with a little olive oil. Sprinkle the dish with lemon zest.
Place the squash slices in colander over a sink and toss with 1/4 tsp of the salt. Allow the squash to drain for 10-15 minutes.
Puree oregano, parsley, garlic, remaining salt, red pepper flakes, and olive oil in a food processor or blender.
Melt butter over medium-low heat in a saucepan. Cook until the butter turns brown. Stir breadcrumbs into the browned butter and remove from heat.
Shake the squash in the colander to remove any remaining water, then place in a large mixing bowl. Add the potatoes and 2/3 of the oregano parsley sauce. Toss well. Add the cheese and half the breadcrumbs. Toss again until well-coated. Adjust seasoning to taste.
Transfer the squash and potato mixture to the baking dish and top with the remaining bread crumbs. Bake for 35-55 minutes, until the potatoes are tender. Remove from the oven and drizzle with the remaining oregano parsley sauce. Serve hot.