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Ingredients
- 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
Directions
- Heat oil in large skillet over medium-high heat. Add in squash and water.
- Cover; cook squash till almost crisp-tender, about 4 min.
- Uncover; stir till liquid evaporates and squash is crisp-tender, about 2 min. Transfer to bowl.
- Add in capers, parsley and lemon juice to squash and toss to coat.
- Season to taste with salt and pepper. Serve hot or possibly at room temperature.
- Serves 10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1080g | |
| Calories 704 | |
| Calories from Fat 555 | 79% |
| Total Fat 62.87g | 79% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1559mg | 65% |
| Potassium 2426mg | 69% |
| Total Carbs 36.37g | 10% |
| Dietary Fiber 11.9g | 40% |
| Sugars 20.41g | 14% |
| Protein 12.3g | 20% |
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