I make this with either zucchini or summer squash, depending on what's in season and available locally. Even though there's only one tablespoon of butter in the recipe it comes out tasting like one of those wonderful Southern vegetable side dishes that you know are terrible for you, but taste delicious.
Melt in a large nonstick skillet over medium heat:
Add to pan:
Saute two minutes. Add:
Cover. Reduce heat to medium-low. Cook twenty minutes, stirring occasionally. Uncover. Increase heat to medium-high. Cook until most of liquid evaporates, about ten minutes.
Serving size: 67 cup; Calories: 52; Carbohydrates: 8.4g; Fat: 1.5g (sat 0.9g, mono 0.4g, poly 0.1g); Protein: 1.7g; Fiber: 2.9g
Recipe adapted from MyRecipes
recipe/braised zucchini and leeks.txt · Last modified: November 8, 2014 by Dave Leach