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Zucchini and Leeks, Braised (D/P, KLP, TNT)
Source: Cooking Light September 2001 issue
Serves: 4

1 tbsp. butter or olive oil
2 cups finely chopped leeks, about 3 large
6 cups finely chopped zucchini, about 6 small
1 tsp. salt
2 cloves garlic minced

Melt butter in a large nonstick skillet over medium heat. Add leek, sauté for 2 minutes. Add zucchini, salt, and garlic.

Cover, reduce heat to medium low, and cook 20 minutes, stirring occasionally.

Uncover and cook over medium-high heat 10 minutes or until most of liquid evaporates. Serve immediately.

Poster's Notes:
There's enough moisture in the zucchini to braise this simple side dish. Although it needs to be cooked at the last minute, you can chop the leek and zucchini up to a day ahead. Refrigerate the vegetables in separate zip-top bags.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A