Zucchini & Squash with Lemon Caper Dressing

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Zucchini & Squash with Lemon Caper Dressing

 

 

1 1/2 tbsp (6 tsp) extra virgin olive oil

1 1/2 tbsp (6 tsp) fresh lemon juice

1 tbsp (4 tsp) drained capers, rinsed, chopped

1 tbsp (4 tsp) chopped fresh continental parsley

salt & freshly ground black pepper

540 g (19 oz) (about 4) zucchini, thickly sliced diagonally

430 g (15 oz) (about 14) yellow (pattypan) squash, quartered

 

 

1. Place oil, lemon juice, capers and parsley in a screw-top jar.

Season with salt and pepper. Shake until well combined.

 

2. Cook zucchini and squash in a large saucepan of salted boiling

water for 3 minutes or until tender crisp. Drain and place in a large

serving bowl.

 

3. Drizzle with the lemon caper dressing and toss until well combined.

 

 

 

TIP: The dressing can be made (step 1) and the vegetables cut up to 3

hours ahead. Set dressing aside in a screw-top jar and keep vegetables

in an airtight container in the fridge. Continue from step 2 just

before serving.

 

 

 

Serves 8.