Photo: Gentl & Hyers; Styling: Kendra Smoot
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.

How to Make It

Step 1

Preheat oven to 475°.

Step 2

To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside.

Step 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.

Chef's Notes

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Ratings & Reviews

Good Stuff

June 10, 2016
Delicious. I added onion quarters when I roasted the squash, as another reviewer suggested. Even my husband liked it.

EllenDeller's Review

September 22, 2014
The gremolata elevates a simple roasted vegetable to a whole new level. Wow! I think the reviewer with pattypan squash problems probably had ones that were too large and old. Look for the small ones, not the giant outer-space saucer type. And keep the squash in fairly big pieces to withstand such a high temperature. I roasted red onion quarters along with these too (and some rosemary potatoes in another pan, with sausages on the side=dinner with easy cleanup. Use foil with cooking spray under everything, and there are almost no dishes to wash.

mwms55's Review

August 25, 2014

topfuziel's Review

November 16, 2013
I found the directions for preparing the pattypan squash a little confusing. I ended up cutting it in half as directed, but then I scooped out the seeds and cut it into large cubes. I also added the onion as suggested by a previous reviewer. In order to soften the squash enough and to brown it, I roasted it all for an extra 8-10 minutes. It was great!! My husband, who only likes vegetables drenched in butter, took thirds!!! We found the pattypan squash skin very tough, so next time I will peel the squash. Definitely a keeper, with few modifications.

StephanieLark's Review

July 29, 2013
Loved this recipe! Made with a combo of summer squashes & zucchini - multiple varietals. The squash is a high-water ingredient so shrinks down significantly (so don't be afraid of how much squash you're chopping up because it will reduce by more then half) & while it got really soft when roasting I felt it was a bit mushy. When making the gremolata I was worried it'd be too over powering with all the delicate squash but it was perfect & the sweet caramelized squash shined through! I think next time I'll try it with fresh basil instead of parsley because it's my favorite fresh herb.

CookingWithBoo's Review

August 12, 2010
Used yellow squash instead of the pattypan because that was what I had. I found this to be even better on the second day cold out of the fridge. Yummy!

ProgammingChef's Review

July 17, 2010
I picked up some pattypan squash and zucchini this morning at the farmer's market with no ideas on what to do with them. I'm so glad I found this recipe, it was absolutely delicious and super easy. It was the first time I've had pattypan squash but definitely not the last!

shedder3's Review

June 27, 2010
My family all loved this. It was surprising that the ingredients worked so well together. I was afraid it would be too tart, but it was excellent. The only modification I made was to add some onions to the pan while roating the squash. I will make this again.

VaBelle35's Review

June 07, 2010
I had only seen pattypan squash in Farmville on Facebook so I was intrigued when I saw this recipe and our Farmer's Market was brimming with them. This recipe is excellent and very easy. I made it exactly as written. The only thing I would add (as I always do with CL recipes) is salt ;o)