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Roasted Summer Squashes With Caper Gremolata

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1/4 cup chopped fresh flat-leaf parsley

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon capers

2 teaspoons extra-virgin olive oil

1 garlic clove, minced

4 cups multicolored pattypan squash, halved lengthwise

3 cups baby zucchini, trimmed

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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