Thursday, September 12, 2013

Braised Zucchini and Leeks

Use up the last of your (or your farmers' market's) bumper crop of zucchini here. The heat wave is ending in New York and it looks like fall weather is about to move in, so after tonight I might be shifting gears...

  • 1 tablespoon vegan butter
  • 2 cups finely chopped leek*
  • 6 cups finely chopped zucchini*
  • 1 teaspoon salt
  • 2 minced garlic cloves
1. Melt the butter in a large skillet over medium heat.  Add the leek and saute for 2 minutes.

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.

Nutrition Info:
8 servings (about 2/3 cup), Calories 52

Tasting Notes:
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.


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