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Baby Squash With Capers And Parsley

Baby Squash With Capers And Parsley comes together with Olive Oil, Whole Baby Squash, Water, Capers, and Fresh Parsley. Serves 10. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 1/2 tbsp
• 2 lb
• 3 tbsp
• 6 tbsp
• 4 1/2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Heat oil in large skillet over medium-high heat.

2. 2

   Add squash and water.

3. 3

   Cover; cook squash until almost crisp-tender, about 4 minutes.

4. 4

   Uncover; stir until l iquid evaporates and squash is crisp-tender, about 2 minutes.

5. 5

   Transfer to bowl

6. 6

   Add capers, parsley and lemon juice to squash and toss to coat.

7. 7

   Season to tast e with salt and pepper.

8. 8

   Serve warm or at room temperature.

9. 9

   Converted by MC_Buster.