Ingredients
1 pound zucchini or yellow squash, cut into 1/2 inch cubes ( I prefer yellow squash)
1 scant tsp salt, plus more to season finished dish
2 tablespoons vegetable broth for sauteing
5 cloves garlic, thinly sliced
1 tablespoon fresh squeezed lime juice (can sub fresh lemon juice)
1/4 tsp freshly ground black pepper or to taste
1/2 teaspoon dried oregano or 2 tsp freshly chopped oregano
2 tablespoons chopped flat leaf parsley
Toss the squash with the salt and let stand in a colander for 30 minutes over a dish or in the sink. Rinse and pat dry.
In a large skillet, saute the garlic in the vegetable broth until soft, about 3 minutes. Remove garlic and set aside. Raise heat to medium-high.
Add squash to pan and saute for 8-10 minutes, until tender but a little crunchy.
Stir in lime juice, oregano, parsley, pepper, roasted garlic, and salt to taste. Mix well.
Serves 2-4.
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