(Photos By Jeff Parker for The Boston Globe)
Seasons
Serves 4
The weather is cooling off, but there’s still plenty of succulent fresh zucchini, yellow crookneck, and pattypan squash at farmers’ markets. This dish tops grilled squash with gremolata, the classic Italian condiment made by chopping flat-leaf parsley, garlic, and lemon rind together. Citrusy and spicy, the relish also adds a garden-fresh brightness when sprinkled on sliced tomatoes, oven-roasted potatoes, corn-on-the-cob, seafood, and chicken. Gremolata is the classic garnish for osso buco, the dish of braised veal shanks. Newer gremolatas are made with chopped mint or capers (nice with lamb or salmon). Familiar vegetables just got a lot more interesting.
SQUASH
| 4 | medium zucchini, yellow crookneck, or pattypan squash (or a mixture) |
| Olive oil (for sprinkling) | |
| Salt and pepper, to taste |
2. Halve the squash lengthwise. Coat it with olive oil and sprinkle with salt and pepper. Grill the squash until it is lightly charred. Move the squash to a cooler part of the grill and continue cooking for 5 minutes or until tender.
GREMOLATA
| 1/2 | cup packed Italian flat-leaf parsley leaves, coarsely chopped |
| 4 | cloves garlic, coarsely chopped |
| Grated rind of 2 lemons | |
| Sea salt, to taste |
2. Sprinkle the mixture over the grilled zucchini or squash. Allison Boomer 
© Copyright 2009 Globe Newspaper Company.
