Roasted Summer Squashes with Caper Gremolata

Roasted Summer Squashes with Caper Gremolata
Photo by Gentl & Hyers

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • + 19 more ingredients
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 tablespoons fresh lemon juice
    • ¼ teaspoon freshly ground black pepper
    • 3 cups baby zucchini, trimmed
    • 1 garlic clove, minced
    • Squash:
    • 1 tablespoon capers
    • Gremolata:
    • Gremolata:
    • Squash:
    • 1 teaspoon grated lemon rind
    • ¼ teaspoon kosher salt
    • 4 cups multicolored pattypan squash, halved lengthwise
    • 2 teaspoons extra-virgin olive oil
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon grated lemon rind
    • 3 cups baby zucchini, trimmed
    • 1 tablespoon capers
    • 4 cups multicolored pattypan squash, halved lengthwise

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. Ba...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network