Summer Squash Gratin

• 2 lbs summer squash
• 1 teaspoon sea salt (or to taste)
• 1 cup fresh breadcrumb
• 3 tablespoons unsalted butter
• 34 cup thinly sliced shallot (from 4 to 5 medium)
• 1 cup grated gruyere cheese or 1 cup cheddar cheese or 1 cup swiss cheese or 1 cup other cheese
• 12 teaspoon fresh ground black pepper (or to taste)

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

summer, salt, fresh breadcrumb, unsalted butter, shallot, gruyere cheese, ground black pepper

Taken from www.food.com/recipe/summer-squash-gratin-518453 (may not work)