Jicama Slaw

Makes 4 servings

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Ingredients:

1/2 cup Broth
1 teaspoon olive oil
2 garlic gloves, minced
1 pound zucchini cut into 1/2-inch slices
1 eight-ounce can peeled tomatoes
1/4 teaspoon cayenne
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

In a large, covered saucepan, saute scallions and 1/2 of the garlic in broth and olive oil until lightly browned. Add zucchini and cook until tender. Add tomatoes, cayenne, parsley, basil, oregano, cooking over low heat and stirring occasionally for about 30-40 minutes. Add remaining garlic and cook uncovered for about 7 minutes.

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