Cuban Sauteed Zucchini and Onion

Submitted by Meggin Thwing from the Happy Valley Locavore. 

To turn this into a meal instead of a side dish, toss with pasta and maybe some shredded chicken.

1 Tbsp canola oil
2 medium onions, sliced lengthwise
1 lb zucchini, in 1/4-inch slices
1/4 cup minced garlic
1-2 Tbsp lime juice
1/4 cup chopped fresh parsley
Salt and pepper to taste

Heat the oil in a large skillet. Add the onions and saute for about 2 minutes, then add the zucchini and garlic. Saute over medium-high heat until the zucchini is tender. Stir in the lime juice and parsley, add salt and pepper to taste, and cook for a few more seconds before removing from the heat. Serves about 4.