Summer Squash With Toasted Garlic and Lime |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. 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.
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