Courgettes With Capers - cooking recipe

Ingredients

3 tablespoons olive oil
450 g courgettes, in 1 inch slices
1 tablespoon balsamic vinegar
3 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice

Preparation

Heat oil in a pan and add zucchini tossing to coat.
Add vinegar, mix well cover and cook for five minutes until the courgettes are tender crisp.
Remove lid and cook for another 2 - 3 minutes until liquid has evaporated
Remove from heat and capers, parsley and lemon juice.
Toss to coat and season if desired, serve warm.