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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
Method
- Melt butter in a large nonstick skillet over medium heat. Add leek; saute 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.
