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Zucchini & squash with lemon caper dressing
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Prep Time:
10 minutes
10 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
15 minutes
15 minutes
Ingredients:
- 27.30 gm extra virgin olive oil
- 31.50 gm fresh lemon juice
- 20.00 ml drained capers, rinsed, chopped
- 20.00 ml chopped fresh continental parsley
- 540g (about 4) zucchini, thickly sliced diagonally
- 430g (about 14) yellow squash, quartered
Instructions:
- Combine oil, lemon juice, capers, and parsley in a screw-top jar. Season with salt and pepper, then shake vigorously until fully mixed.
- Blanch zucchini and squash in a generous amount of salted boiling water for 3 minutes or until al dente. Drain and transfer to a large serving bowl.
- Coat with the zesty lemon caper dressing and mix until fully incorporated.
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