Baby Squash With Capers And Parsley
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1995 | 1 | Servings | ||
INGREDIENTS
| 4 1/2 | T | Olive oil |
| 2 | lb | Whole baby squash, such as |
| zucchini | ||
| crookneck | ||
| andpattypan | ||
| 3 | T | Water |
| 6 | T | Drained capers, minced |
| 4 1/2 | T | Chopped fresh parsley |
| 3 | T | Fresh lemon juice |
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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 840
Calories From Fat: 585
Total Fat: 66.4g
Cholesterol: 0mg
Sodium: 1490.3mg
Potassium: 5443.3mg
Carbohydrates: 51.5g
Fiber: 17g
Sugar: 15.8g
Protein: 31.6g