1/4 chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
2 teaspoons EVOO
1 garlic clove, minced

4 cups pattypan (flying saucer) squash, halved lengthwise
3 cups baby zucchini, trimmed
2 teaspoons EVOO
1/4 teaspoon salt
1/4 teaspoon pepper

1. Preheat ovento 475 degrees. 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. Yield: 8 servings (serving size: about 1/4 cup).

Source: Cooking Light 2010 Summer Cookbook

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