Roasted Summer Squashes with Caper Gremolata

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 43
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 4.7g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 92mg
  • Calcium: 5mg

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. 1. Preheat oven to 475°.
  2. 2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside.
  3. 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.

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