Roasted Summer Squashes with Caper Gremolata

Gremolata:
1/4 c chopped parsley
1 tsp grated lemon rind
2 T fresh lemon juice
1 T capers
2 tsp olive oil
1 garlic clove, minced

Squash:
4 cups multicolored pattypan squash, halved lengthwise
3 cups baby zucchini
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper

Instructions
Preheat oven to 475°.

To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside.

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 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes. Sprinkle gremolata over the squash. 

Serve immediately.