Roasted Summer Squashes With Caper Gremolata

• Gremolata:
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 2 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• Squash:
• 4 cups multicolored pattypan squash, halved lengthwise
• 3 cups baby zucchini, trimmed
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 475u0b0.
2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside.
3. To prepare squash, combine pattypan squash, zucchini, and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange squash, cut side down, in a single layer on a jelly-roll pan. Bake at 475u0b0 for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes. Sprinkle gremolata over the squash. Serve immediately.
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parsley, lemon rind, lemon juice, capers, extravirgin olive oil, garlic, baby zucchini, extravirgin olive oil, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-summer-squashes-with-caper-gremolata (may not work)