Braised Zucchini and Leeks

Braised Zucchini and Leeks Recipe
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 plastic bags.


8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 26 %
Fat 1.5 g
Satfat 0.9 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 8.4 g
Fiber 2.9 g
Cholesterol 4 mg
Iron 0.9 mg
Sodium 313 mg
Calcium 40 mg


1 tablespoon butter
2 cups finely chopped leek (about 2 large)
6 cups finely chopped zucchini (about 5 small)
1 teaspoon salt
2 garlic cloves, 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.

Lorrie Hulston Corvin,

Cooking Light

September 2001
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