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Epicurious

Baby Squash with Capers and Parsley

3.3

(3)

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

  1. 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.

TagsSquashVegetableParsleyHerbs & SpicesLemonCitrusFruitStarterSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarian5 Ingredients or FewerEasyBon Appétit
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