Roasted Summer Squashes with Caper Gremolata

By

Amelia Saltsman, Cooking Light, JUNE 2010

Nutritional Information
Calories:
43
Fat:
2.4g (sat 0.3g,mono 1.7g,poly 0.3g)
Protein:
1.5g
Carbohydrate:
4.7g
Fiber:
1.5g
Cholesterol:
0.0mg
Iron:
0.2mg
Sodium:
92mg
Calcium:
5mg

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  • 8

Ingredients

  • Gremolata:
  • 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
  • Squash:
  • 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

Preparation

Step 1

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.

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