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Roasted Summer Squashes with Caper Gremolata

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 8 servings (serving size: about 3/4 cup)
A traditional gremolata (garnish) features lemon rind, garlic, and parsley. We include briny capers in the mix to add excitement to this side.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.