Summer Squash With Toasted Garlic and Lime

We haven't tried this yet, but it's supposed to work with summer squash or zucchini. Prep time includes 30 minutes for the squash to sit.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  lb zucchini or 1  lb  yellow squash, cut into 1/2 inch cubes
• 1  teaspoon salt
• 2  tablespoons chicken broth
• 5  garlic cloves, thinly sliced
• 1  tablespoon lime juice, freshly squeezed
• 1⁄4 teaspoon black pepper, freshly ground
• 1⁄2 teaspoon dried oregano or 2  teaspoons fresh oregano, chopped
• 2  tablespoons flat leaf parsley, chopped

Directions

1. 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.
2. 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.
3. Add squash to pan and saute for 8-10 minutes, until tender but a little crunchy.
4. Stir in lime juice, oregano, parsley, pepper, roasted garlic, and.
5. salt to taste. Mix well.