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Baby Squash with Capers And Parsley

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  • 4 1/2 tb Olive oil
  • 2 lb Whole baby squash; (such as zucchini, crookneck andpattypan)
  • 3 tb Water
  • 6 tb Drained capers; minced
  • 4 1/2 tb Chopped fresh parsley
  • 3 tb Fresh lemon juice


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.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 555 Calories (kcal); 61g Total Fat; (96% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 12 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.