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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:

• Butter (100 Tbsp)

Add to pan:

• Leek (200 cup / two large, finely chopped)

Saute two minutes. Add:

• Zucchini (600 cup / five small, finely chopped)
• Salt (100 tsp)
• Garlic (two cloves, minced)

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