Baby Pattypan Squash and Zucchini with Caper Gremolata

Baby pattypan squash: do you see them at the farmer’s market and wonder what the heck to do with them? Certainly, there is the classic steaming or grilling, but my intention was to come up with a little bit different dish that dressed them up in a way that would turn a weeknight dinner from ordinary to extraordinary. We roasted these gorgeous baby pattypan squash from Melissa’s Produce to brown them, then tossed them with a gremolata. If you have never had a gremolata in summer, it’s a must-do with its traditional combination of lemon rind and juice, garlic and fresh parsley. To mix it up, we added capers, and a star was born. This dish is one we fought over. It’s vegan, gluten-free, paleo and Whole30.

Baby Pattypan Squash and Zucchini with Caper Gremolata


Serves 6



  • 1 tablespoon olive oil
  • 2 garlic cloves, pressed
  • 1 tsp grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 1/4 cup fresh, flat-leaf parsley, chopped fine


  • 4 cups baby pattypan squash, halved lengthwise
  • 3 cups baby zucchini, trimmed
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preheat the oven to 475 F.

In a bowl, combine all six gremolata ingredients and set aside.

Toss the squash and zucchini in olive oil, then sprinkle with salt and pepper. On a flat pan, arrange the squash and zucchini in a single layer. Bake for 6 minutes, flip, and bake for another 6 minutes, or until they are tender and light brown.

Remove from the oven, transfer to a bowl, and sprinkle the gremolata over the squash. Serve immediately, or delicious as a leftover.

Note: I’ve enjoyed this dish for years and originally saw a version of this in Cooking Light magazine.


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