Roasted Summer Squashes with Caper Gremolata

Roasted Summer Squashes with Caper Gremolata Recipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
A traditional gremolata (garnish) features lemon rind, garlic, and parsley. We include briny capers in the mix to add excitement to this side.

Yield:

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

Recipe from

Nutritional Information

Calories 43
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 4.7 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 92 mg
Calcium 5 mg

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

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amelia Saltsman,

June 2010
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