Baby Squash with Capers and Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Tiny whole squash are used in this pretty accompaniment, so it is especially easy to eat at a buffet. Ingredients:
4 1/2 tablespoons olive oil |
2 pounds whole baby squash (such as zucchini, crookneck and pattypan) |
3 tablespoons water |
6 tablespoons drained capers, minced |
4 1/2 tablespoons chopped fresh parsley |
3 tablespoons fresh lemon juice |
Directions:
1. 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.
2. 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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