Baby Squash with Capers and Parsley

• 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

1. Heat oil in large skillet over medium-high heat.
2. Add squash and water.
3. Cover; cook squash until almost crisp-tender, about 4 minutes.
4. Uncover; stir until liquid evaporates and squash is crisp-tender, about 2 minutes.
5. Transfer to bowl.
6. Add capers, parsley and lemon juice to squash and toss to coat.
7. Season to taste with salt and pepper.
8. Serve warm or at room temperature.

olive oil, baby squash, water, capers, parsley, lemon juice

Taken from www.epicurious.com/recipes/food/views/baby-squash-with-capers-and-parsley-277 (may not work)