Summer Squash Gratin

Directions

1. 1
   Heat your oven to 400F.
2. 2
   Cut the squash into thin (1/8-inch thick) coins.
3. 3
   Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes.
4. 4
   Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
5. 5
   Meanwhile, place breadcrumbs in a small bowl.
6. 6
   In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
7. 7
   Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot.
8. 8
   Toss crumbs to evenly coat.
9. 9
   Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss.
10. 10
    Transfer to a 9x9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish.
11. 11
    Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.