Baby Squash with Capers and Parsley
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 3 tablespoons fresh lemon juice
- 3 tablespoons water
- 4 1/2 tablespoons olive oil
- Carbohydrate 10 g(3%)
- Fat 6 g(10%)
- Fiber 2 g(6%)
- Protein 1 g(2%)
- Saturated Fat 1 g(4%)
- Sodium 125 mg(5%)
- Calories 93
Preparation 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.
Preparation 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.
