Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light September 2001

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

52 calories; calories from fat 26%; fat 1.5g; saturated fat 0.9g; mono fat 0.4g; poly fat 0.1g; protein 1.7g; carbohydrates 8.4g; fiber 2.9g; cholesterol 4mg; iron 0.9mg; sodium 313mg; calcium 40mg.
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