Recipe for Baby Squash with Capers and Parsley

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1/2 tbl	Olive oil
2 lb	Whole baby squash, (such as zucchini, crookneck andpattypan)
3 tbl	Water
6 tbl	Drained capers, minced
1/2 tbl	Chopped fresh parsley

Instructions:

Instructions: 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.

Serves 10.

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