Summer Squash with Toasted Garlic and Lime

August 4, 2006

Summer Squash with Toasted Garlic and Lime

(Mariquita Farm, Watsonville, CA –

1 lb. zucchini or yellow squash, cut in ½-inch cubes
1 scant teaspoon salt, plus more to season finished dish
2 tablespoons vegetable broth for sautéing
5 cloves garlic, thinly sliced
1 tablespoon freshly squeezed lime or lemon juice
¼ teaspoon freshly ground black pepper, or to taste
½ teaspoon dried or 2 teaspoons freshly chopped oregano
2 tablespoons chopped flat-leaf parsley

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, sauté 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 sauté for 8-10 minutes, until tender but a little crunchy.

4. Stir in lime juice, oregano, parsley, pepper, roasted garlic, and salt to taste. Mix well.

Serves 2-4.

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