Sauteed Zucchini

Our last farm box had 4 zucchini. I gave 2 away since Thom is not a big squash fan, but was determined to try a new recipe with the other 2. As it turned out, Thom said it was "Okay". Which is pretty good for him describing squash.

2 medium zucchini (or summer squash), sliced into 1/8" pieces
1 medium shallot, chopped
1 clove garlic, minced
1 Tbsp olive oil
1 Tbsp fresh oregano, chopped
1 Tbsp lemon juice
1 Tbsp chicken broth
Salt and Pepper to taste
Parmesan cheese

Saute shallot and garlic over medium heat for 1-2 minutes. Add zucchini. Stir frequently and continue cooking over high heat. After the squash has started to soften, stir in oregano. Near end of cooking time, add remaining ingredients, grating fresh Parmesan over the squash last. Cook to desired doneness. The broth and juice should mostly cook off by the time it is done.

I almost wasn't sure about the lemon juice, although the Flavor Bible said it should complement the squash. A white wine might also be good in this.

I served the squash with a Trader Joe's mushroom risotto mix that I cooked with chicken broth and with some sliced up chicken cilantro sausage that I cooked in the pan after removing the squash. (I would have cooked the sausage first to transfer some of the flavor to the zucchini by cooking it in the pan aftwards, but the sausage is spicy and I wasn't sure Aaron would eat the squash if it came out spicy.) The Flavor Bible indicated that zucchini goes well with sausage and risotto. Although by itself, the squash dish was good (not great), we ate it together in a bowl with the risotto and sausage and the flavors really went well together.