Recipe Directions

1.process squash using fine shredder blade,squeeze dry.

2.zest lemon and juice it,should be about 2 tablespoons juice.

3.combine oil with juice ,capers,and 1/2 the zest.

4.pour over squash and mix well.

5.top with tomato.

6.for gremolata,chop remaining zest with parsley and garlic and sprinkle over pasta.

Evergreen's Thoughts

lemon lovers delight

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This looks soooooo pretty! Can't wait to try it.

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thank you Eszter! i was wondering about these because i noticed them where i shop:)

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hello everyone,and thanks for the compliments...Izhpt,i did leave some fresh peas(to mimic the capers) in some salt and vinegar before i went to bed! they dont have the same taste ,but they look the same and might work if you are 100% raw.

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This is beautiful. raw capers have no flavor, I've read. It's the pickling of the flower bud that gives them that salty zing. I bet you could replicate that with ACV and sea salt, but this is so pretty, i wouldn't want to mess with it.

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Very pretty presentation!

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oh WOW! am i ever a delighted lemon-lover!!!

where can i get raw capers though?

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