BABY SQUASH WITH CAPERS AND PARSLEY

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Baby Squash with Capers and Parsley image

Tiny whole squash are used in this pretty accompaniment, so it is especially easy to eat at a buffet.

Yield Serves 10

Number Of Ingredients 6

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

Steps:

  • 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.

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