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Baby Pattypan Squash and Zucchini with Caper Gremolata

  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings
  • Category: Vegetables
  • Diet: Gluten Free


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


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

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