Ingredients

For the Gremolata:

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

For the Squash:

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

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Instructions

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.

Keywords: zucchini dishes, vegetables, summer vegetables