Tiny whole squash are used in this pretty accompaniment, so it is especially easy to eat at a buffet.
Recipe information
Yield
Serves 10
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
Preparation
Step 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.
Step 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.
