Pattypan Squash with a Fenugreek & Parsley Gremolata

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenPattypan Squash with a Fenugreek & Parsley Gremolata
Skill Level
Preparation Time 10 minutes Total Time 20 minutes
Servings 4 Cost Per Serving $1.51
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3-4Pattypan Squash, thinly sliced
1 cupChickpeas (canned or rehydrated), rinsed well
1 cupCherry tomatoes, halved
1/4 cupRed Onion, thinly sliced
1/2 tspCumin, ground
1/4 cupFenugreek
1/2 cupParsley
1/2Lemon, juice and zest
1 tbspExtra Virgin Olive Oil
2 filletsAnchovies (optional)
To TasteSea Salt and Black Pepper


  1. Preheat oven to 400 degrees F
  2. Toss your chickpeas with about 1 tsp of olive oil, ground cumin and a pinch of salt. Spread evenly on a baking sheet lined with parchment paper. Roast for about 20 minutes or until crispy.
  3. For the gremolata, add fenugreek, parsley, lemon juice and zest, olive oil and anchovies (optional) to a food processor. Season with salt and pepper and pulse until combined.
  4. Place your sliced pattypan squash, cherry tomatoes, red onion and roasted chickpeas in a bowl and toss with gremolata. Serve or store in the refrigerator to develop more flavour.


  • Fenugreek may lower blood sugar and triglyceride levels in individuals with type 2 diabetes.
  • To be on the safe side, individuals with hormone-sensitive cancers should avoid using fenugreek in concentrated forms, as it contains chemicals that may act like estrogen in the body.
  • Parsley is rich in antioxidants and vitamins A and C. In animal studies, parsley has been shown to prevent tumors from forming.‚Äč