Braised Zucchini and Leeks

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.

Yield: 8 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 26%
  • Fat: 1.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 8.4g
  • Fiber: 2.9g
  • Cholesterol: 4mg
  • Iron: 0.9mg
  • Sodium: 313mg
  • Calcium: 40mg

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

Preparation

  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.
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