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1 tbsp. butter or olive oil
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:
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
2 cups finely chopped leeks, about 3 large
6 cups finely chopped zucchini, about 6 small
1 tsp. salt
2 cloves garlic minced
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.