Slicing the potatoes as thin as possible is essential to the success of this dish. They will turn luscious and creamy. If sliced too thick they'll take longer to cook than the squash.
|1 T||lemon zest|
|1 1⁄2 lb||summer squash (cut into 1/6-inch slices)|
|3⁄4 t||salt (divided)|
|1⁄4 c||oregano leaves (fresh)|
|1⁄4 c||flat-leaf parsely (fresh)|
|1 clv||garlic (large)|
|pn||red pepper flakes (plus more to taste)|
|1⁄2 c||olive oil|
|1⁄4 c||butter (unsalted)|
|2 c||bread crumbs (whole wheat)|
|1⁄2 lb||potatoes (waxy, sliced transparently thin - a mandoline is great for this)|
|3⁄4 c||gruyere cheese (coarsely grated)|
Preheat oven to 400˚F. Grease a 9x9-inch baking dish with olive oil, sprinkle with the lemon zest, and set aside.
Put the summer quash in a colander in the sink and toss with 1/2 teaspoon of the salt and allow to drain for 10-15 minutes.
Using a food processor or a hand blender, purée the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil.
Melt the butter in a small sauce pan over medium heat. Cook until it turns brown and fragrant, 2-3 minutes, then add the bread crumbs and stir until they're well-coated.
Put the drained squash in a large bowl, add the potatoes and two-thirds of the oregano-parsley sauce and toss to coat. Stir in the cheese and half the breadcrumbs. Taste and add more salt or red pepper flakes if needed.
Transfer the squash and potatoes to the prepared baking dish and sprinkle with the rest of the bread crumbs. Bake for 40-50 minutes, until the potatoes are tender. Serve warm from the oven drizzled with the remainder of the oregano-parsley sauce.