Roasted Summer Squashes with Caper Gremolata
- Number of Servings: 8
Ingredients
For Sauce:2 Tbs Parsley, dried 1 Tbs Fresh Grated Lemon Peel2 Lemon juice1 Tbs Capers, 2 Tsp Extra Virgin Olive Oil 1 Clove Garlic, minced 1 clove4 Cups Pattypan Squash, cut in half then sliced lengthwise3 Cups Yellow Squash cut in half then sliced lengthwise2 Tsp Extra Virgin Olive Oil1/4 Tsp Kosher salt1/4 Fresh Ground Black Pepper
Preheat oven to 475.
Combine sauce ingredients in a small bowl, stir together and set aside.
Combine the cut squash and 2 teaspoons olive oil toss together. Sprinkle with salt and pepper. Arrange squash cut side down in a single layer on a jelly roll pan. Bake for 15 minutes or until squash is fork tender and a little brown. Pour gremolata over squash and serve immediately.
Cooking Light June 2010
Serving Size: 8 3/4 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user AGS4O8.
Combine sauce ingredients in a small bowl, stir together and set aside.
Combine the cut squash and 2 teaspoons olive oil toss together. Sprinkle with salt and pepper. Arrange squash cut side down in a single layer on a jelly roll pan. Bake for 15 minutes or until squash is fork tender and a little brown. Pour gremolata over squash and serve immediately.
Cooking Light June 2010
Serving Size: 8 3/4 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user AGS4O8.
Nutritional Info Amount Per Serving
- Calories: 39.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 74.5 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.4 g
- Protein: 1.4 g
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