INGREDIENTS
1/2 tsp
oregano leaves
1/4 cup
mint
1 cup
flat-leaf parsley
3/4 cups
olive oil
1 small clove
garlic
1
anchovy
1 tbsp
capers
1/2
lemon
1 serving
black pepper
2 lb
summer squash
1 1/2 cups
breadcrumbs
3 tbsp
unsalted butter
3/4 cups
shallot
1 tsp
garlic
1 tbsp
thyme leaves
1
jalapeno
1 cup
gruyere cheese
1 serving
kosher salt