Dinner

Roasted Summer Squashes with Caper Gremolata is for Dinner.

Roasted Summer Squashes with Caper Gremolata takes several minutes to prepare.

Roasted Summer Squashes with Caper Gremolata takes several minutes to cook.

Roasted Summer Squashes with Caper Gremolata makes 8 servings.

The ingredients for Roasted Summer Squashes with Caper Gremolata are:

For Sauce:
2 Tbs Parsley, dried
1 Tbs Fresh Grated Lemon Peel
2 Lemon juice
1 Tbs Capers,
2 Tsp Extra Virgin Olive Oil
1 Clove Garlic, minced 1 clove


4 Cups Pattypan Squash, cut in half then sliced lengthwise
3 Cups Yellow Squash cut in half then sliced lengthwise
2 Tsp Extra Virgin Olive Oil
1/4 Tsp Kosher salt
1/4 Fresh Ground Black Pepper

Here is how you make Roasted Summer Squashes with Caper Gremolata:

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 2010Serving Size:?8 3/4 Cup ServingsNumber of Servings: 8Recipe submitted by SparkPeople user AGS4O8.

The nutritional information for Roasted Summer Squashes with Caper Gremolata is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Roasted Summer Squashes with Caper Gremolata is Vegetarian