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Braised Zucchini and Leeks

Yield 8 servings (serving size: 2/3 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.