Baby Squash With Capers And Parsley Recipe

• 4 1/2 Tbsp. Extra virgin olive oil
• 2 lb Whole baby squash, (such as zucchini, crookneck andpattypan)
• 3 Tbsp. Water
• 6 Tbsp. Liquid removed capers, chopped
• 4 1/2 Tbsp. Minced fresh parsley
• 3 Tbsp. Fresh lemon juice

1. Heat oil in large skillet over medium-high heat.
2. Add in squash and water.
3. Cover; cook squash till almost crisp-tender, about 4 min.
4. Uncover; stir till liquid evaporates and squash is crisp-tender, about 2 min.
5. Transfer to bowl.
6. Add in capers, parsley and lemon juice to squash and toss to coat.
7. Season to taste with salt and pepper.
8. Serve hot or possibly at room temperature.
9. Serves 10.

extra virgin olive oil, baby squash, water, liquid removed capers, fresh parsley, lemon juice

Taken from cookeatshare.com/recipes/baby-squash-with-capers-and-parsley-73008 (may not work)