Robert Pezdirtz Chef

Level 2




About Me

When I’m not cooking for Think’s employees I enjoy working alongside our Diabetes Educator and Registered Dietitian, Michelle Ring, creating and recommending healthy meals for all of our patients. Twice a month we host healthy cooking demos in the Think Teaching Kitchen and we make sure at least one of those sessions features diabetic friendly dishes, like the recipe below.

You can find the themed healthy cooking demos on our calendar of events; these classes fill up fast so register online now, we’d love to see you there!





Roasted Summer Squashes with Caper Gremolata

Serves 8 (serving size: about 3/4 cup)

A traditional gremolata (garnish) features lemon rind, garlic, and parsley. We include briny capers in the mix to add excitement to this side.


  • 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
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  1. Preheat oven to 475°.
  2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside.
  3. To prepare squash, combine pattypan squash, zucchini, and 2 teaspoons oil. Sprinkle with salt and pepper.
  4. Arrange squash, cut side down, in a single layer on a jelly-roll pan.
  5. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes.
  6. Sprinkle gremolata over the squash. Serve immediately.


For more of Chef Robert’s Recipe Recommendations visit our ThinkNutrition page.