Roasted Patty Pan with Gremolata and Charred Lemon
Total Time: 25 minutes
Servings: 4
Patty pan squash is tossed in extra virgin olive oil and generously seasoned with salt, pepper, and sumac- Flash roasted in a hot oven. The summer squash is mixed with a classic Italian garlicky Gremolata. The dish is finished with a caramelized sweet and tangy hit of charred lemon adds excitement to this side. Roasted patty pan squash with Gremolata and charred lemons packs a punch making this a sensational side dish for just about any summer BBQ!
Ingredients
Gremolata
1 small bunch of flat leaf parsley, washed and dried (enough to make 1 cup loosely-packed)
1 clove garlic, papery skin removed
1 tsp of sea salt
zest from two organic lemons (washed and dried)
Patty Pan Squash
1.5 lbs of Patty Pan Squash
1 tsp sea salt
1.5 tsp of fresh cracked pepper
1/2 tsp of sumac
2 tbsp of extra virgin olive oil
2 organic lemons reserved from zesting
Preparation
Gremolata
Prep the parsley by running a sharp knife along the stems and removing the leaves, enough to make about 1 cup when very loosely packed.
Finely chop the parsley. It should be less than 1/2 cup.
Using a Microplane grater, zest the lemons and grate the garlic directly over the parsley and mix. Set aside
Reserve lemons for the squash.
Patty Pan Squash
Preheat oven to 450°F.
Cut patty pan squash into quarters.
Toss the squash in EVOO and add salt, pepper, and sumac and mix well making sure everything is evenly coated and well seasoned .
Place the seasoned squash single layer into a roasting pan.
Cut lemons in half and nestle the lemons cut side down along side the patty pan squash.
Bake at 450° for 15-20 minutes or until squash and lemon is tender and lightly charred, stirring after 7 minutes.
Immediately sprinkle the Gremolata over the roasted summer squash and plate.
Serving Suggestion
Squeeze caramelized lemon over the dish right before serving.
Find more information about summer squash here at Stronger Together