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Ingredients

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• 2 pounds summer squash
• 1 1/2 cup fresh breadcrumbs
• 3 tablespoons unsalted butter
• 3/4 cup thinly sliced shallots (from 4 to 5 medium)
• 1 cup grated gruyere cheese
• 1/4 cup salsa verde (below)
• Freshly ground black pepper
• 1 tablespoon thyme leaves
• 1 teaspoon marjoram or oregano leaves (or half, if dried)
• 1/4 cup coarsely chopped mint leaves
• 1 cup coarsely chopped flat-leaf parsley
• 2 small cloves garlic
• 1 salt-packed anchovy, rinsed and bones removed
• 1 tablespoon capers, drained (and rinsed, too, if salt-packed)
• 1/2 cup olive oil
• 1/2 lemon, or more to taste