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.