Even with all the cooking shows I watch on Food Network and the recipes I peruse online and in my magazines I don't remember much talk of gremolatas. According to my friend Wikipedia it's a "chopped herb condiment typically made of garlic, parsley, and lemon zest" and used in veal and seafood dishes but tonight I tossed it with my farmer's market fresh summer squash and ended up with an amazing side dish to go with my tuna cakes.
I *have* however, heard of pattypan squash. I watched a repeat this morning of Iron Chef America: Battle Butter and the challenger used it in one of her dishes. Alton said pattypan so many times I just had to try it and was super excited to see someone offering it at the farmer's market this morning. They are very cute and colorful little vegetables. I got a mix of light green and bright yellow and even one that was half and half. I also got little zucchinis which I used a few of in this dish but also hope to make some spicy pickles out of. This dish was bright and citrusy and an easy new twist on summer squash.
Quick & Dirty
- Accidentally bought regular parsley instead of flat parsley but I don't think that made much of a difference
- I did slice up my zucchini because I don't think they were as small as the recipe called for and I was afraid they wouldn't get soft and tender if I didn't chop them up into bite size pieces
- Cut the recipe in half...now I have to decide if I should make this recipe again to use up the rest of my pattypan or if I should venture out and try pattypan recipe #2!
- The capers and lemon juice really make the veggies pop
- Pattypan has a pretty similar taste to other yellow summer squash, but the unique shape makes for a very pretty dish, and they're good for you too!
- Have I mentioned how super easy the whole dish is? Just chop up the veggies and pop them in the oven and while they're roasting you can mix together the gremolata
- Nothing, really....this was a very sunshiny summery smiley side dish