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Baby Squash With Capers And Parsley

Baby Squash With Capers And Parsley comes together with Olive Oil, Water, and Fresh Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 1/2 tbsp
• 3 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.