Roasted Summer Squash w/ Caper Gremolata

Posted on July 1, 2010. Filed under: Uncategorized |

Ingredients for Gremolata:

1/4 cup chopped fresh flat leaf parsley

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon capers

2 teaspoons olive oil

1 garlic clove minced

Ingredients for Squash:

4 summer squashes

3 cups baby zucchini, trimmed

2 teaspoons extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoons freshly ground black pepper

Directions:

Preheat oven to 475 degrees.  To prepare gemolata, combine first six ingredients in a small bowl & set aside.  To prepare squash, combine squash & zucchini, and 2 teaspoons oil.  Sprinkle with salt & pepper.  Arrange squash, on a baking sheet (or in foil on the grill) and cook for 15 minutes or until veggies are tender, stirring every 7 minutes.  Sprinkle gremolata over the squash.

Nutrition:

Makes 8 servings.

Calories: 43

Fat: 2.4g

Carbs: 4.7g

Fiber: 1.5g

Protein: 1.5g

Sodium:

92mg

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