Baby Squash with Capers and Parsley Recipe

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Ingredients:

Serving

4 1/2 tbsp olive oil
2 lb whole baby squash (such as zucchini , crookneck and pattypan)
3 tbsp water
6 tbsp drained capers, minced
4 1/2 tbsp chopped fresh parsley
3 tbsp fresh lemon juice

Directions:

Heat oil in large skillet over medium-high heat. Add squash and water. Cover; cook squash until almost crisp-tender, about 4 minutes. Uncover; stir until liquid evaporates and squash is crisp-tender, about 2 minutes. Transfer to bowl.
Add capers, parsley and lemon juice to squash and toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.55 Kcal (325 kJ)
Calories from fat	57.32 Kcal
		% Daily Value*
Total Fat	6.37g	10%
Sodium	146.69mg	6%
Potassium	432.56mg	9%
Total Carbs	3.4g	1%
Sugars	0.15g	1%
Dietary Fiber	1.11g	4%
Protein	2.88g	6%
Vitamin C	35.1mg	59%
Iron	1.1mg	6%
Calcium	24.2mg	2%

Amount Per 100 g
Calories	68.7 Kcal (288 kJ)
Calories from fat	50.78 Kcal
		% Daily Value*
Total Fat	5.64g	10%
Sodium	129.95mg	6%
Potassium	383.19mg	9%
Total Carbs	3.01g	1%
Sugars	0.14g	1%
Dietary Fiber	0.99g	4%
Protein	2.55g	6%
Vitamin C	31.1mg	59%
Iron	1mg	6%
Calcium	21.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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