Roasted Summer Squashes with Caper Gremolata
zucchini, squash, lemon juice, parsley, capers, lemon, garlic
Ingredients
1/4 cup chopped fresh flat-leaf parsley 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 tablespoon capers 2 teaspoons extra-virgin olive oil 1 garlic clove, minced 4 cups multicolored pattypan squash, halved lengthwise 3 cups baby zucchini, trimmed 2 teaspoons extra-virgin olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Directions for Roasted Summer Squashes with Caper Gremolata Recipe
1. Preheat oven to 475°. 2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside. 3. To prepare squash, combine pattypan squash, zucchini, and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange squash, cut side down, in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes. Sprinkle gremolata over the squash. Serve immediately.
Read the full directions on MyRecipes.com
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Servings
8 servings (serving size: about 3/4 cup)
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