Ingredients for Courgettes With Capers
- Olive Oil
- 2 medium courgettes (zucchini), sliced into half-moons
- Balsamic Vinegar
- 2 tablespoons capers
- Fresh Parsley
- Juice of ½ a lemon
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How to Make Courgettes With Capers
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 2 medium courgettes (zucchini), sliced into half-moons, and toss to coat in the oil.
- Add 1 tablespoon of white wine vinegar, stir well, cover, and cook for 5 minutes, until the courgettes are tender-crisp.
- Remove the lid and cook for another 2-3 minutes, until most of the liquid has evaporated.
- Stir in 2 tablespoons of capers, 1 tablespoon of chopped fresh parsley, and the juice of ½ a lemon.
- Toss gently to combine. Season with salt and freshly ground black pepper to taste.
- Serve warm as a delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
7g
Carbs
1g