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.
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
How to Make It
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.
This is way too salty, I'm surprised others don't think so, but it distracted from the buttery flavor. I didn't simmer the last 10 minutes uncovered, but thought the zucchini and leek were perfectly tender even without that. Served with polenta and seitan.
This is quickly becoming a favorite. I make it with zucchini or summer squash, depending on what's in season and available locally. Even though there's only one tablespoon of butter in the recipe it comes out tasting like one of those wonderful Southern vegetable side dishes that you know are terrible for you, but taste delicious.