1 lb zucchini or 1 lb
yellow squash, cut into 1/2 inch cubes
garlic cloves, thinly sliced
lime juice, freshly squeezed
black pepper, freshly ground
1/2 teaspoon dried oregano or 2 teaspoons
fresh oregano, chopped
flat leaf parsley, chopped
- 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.