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Roasted Summer Squashes with Caper Gremolata

zucchini, squash, lemon juice, parsley, capers, lemon, garlic



Roasted Summer Squashes with Caper Gremolata - RecipeNode.com

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




Servings
8 servings (serving size: about 3/4 cup)

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