Roasted Summer Squashes with Caper Gremolata
Eating fresh, whole food from our own garden is my favorite part of summer, especially when the early summer rains bring a delicious bounty of squash, cucumbers, tomatoes, and peppers. Summer Squash is one of the healthiest foods in plentiful supply over the summer. It is rich in antioxidants such as alpha-carotene and beta-carotene. It also contains lutein, zeaxanthin, and beta-cryptoxanthin, important for overall health. It is very low-glycemic and the skin contains an unusual amount of pectin—a unique polysaccharide that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. It is also a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium, and Manganese. And it tastes great! One of my favorite ways to prepare Summer Squash is to quickly saute slices with Vidalia onions using either olive oil or butter. Then I add sea salt and fresh dill. But sometimes we get tired of eating it that way. Here is another quick and easy recipe I use.
Servings
8servings
Servings
8servings
Instructions
  1. Preheat oven to 475°.
Gremolata
  1. For the Gremolata, combine first 6 ingredients in a small bowl. Set aside
Squash
  1. To prepare the squash, combine yellow squash, zucchini, onions and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange all in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes.
  2. Sprinkle gremolata over the squash. Serve immediately.