Sauteed Zucchini with Toasted Garlic and Lime
Source: Rick Bayless, Authentic Mexican

1 large zucchini, ends trimmed and cut into cubes
1 teaspoon salt, plus more to season
Extra virgin olive oil
5 cloves garlic, peeled and very thinly sliced
Juice from 1/2 small lime
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 tablespoons chopped flat-leaf parsley
1. Place the zucchini cubes in a colander, and sprinkle with approximately 1 teaspoon of kosher salt. Mix, and allow the zucchini to sit for 30 minutes. Rinse the zucchini, and pat dry with paper towels.
2. Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the garlic, and saute until browned, stirring often. Be careful not to burn the garlic. Remove the garlic with a slotted spoon, and set aside.
3. Place the zucchini cubes in the pan, and cook until browned but still crisp, approximately 10 minutes. Stir sparingly, allowing the zucchini to brown before flipping.
4. Turn off the heat, and return the garlic to the pan. Add the lime juice, oregano, salt and pepper, and parsley. Mix well and serve.