I'll admit it, I do not like zucchini. I find it flavorless and mushy. I pick it out of soups, skip over it on grilled vegetable platters and never buy it at the grocery store. My aversion was put to the test this week when our CSA brought us three giant summer squash, swollen with the spring rain. Never one to let food go to waste, I was determined to find a recipe to change my mind. On Food52, Amanda Hesser's fantastic site, I found the perfect dish. It involved a lot of zucchini, yes, but also gruyere, bread crumbs, jalapeno and an herb packed sauce called "salsa verde" (a bonus because we could use some of the fresh oregano that came this week). If any recipe can make me eat zucchini, I decided, this is it.
