- 1 tablespoon vegan butter
- 2 cups finely chopped leek*
- 6 cups finely chopped zucchini*
- 1 teaspoon salt
- 2 minced garlic cloves
2. Add the zucchini, salt, and garlic to the pan. Cover, reduce heat to medium-low and cook for 20 minutes, stirring occasionally. Uncover and cook for a final 10 minutes over medium-high heat; most of the liquid should be evaporated.
The veggies are best served immediately. I rounded out the meal with sauteed seitan and polenta rounds.
*You can chop the leeks and zucchini in advance, which means the rest of the recipe will come together in a pinch. Just store in separate zip-top plastic bags until ready to use. Don't forget to rinse the leek in a sieve after chopping; otherwise you won't be able to get the sand and dirt from all the layers.
8 servings (about 2/3 cup), Calories 52
Hmm, well this was definitely too salty, and I think you'd still be able to braise the zucchini just fine if you use only 1/2 teaspoon. Aside from that fact though, quite nice - the preparation feels very French, and the zucchini and leeks were just tender enough.