Source: Enlitened Kosher Cooking by Nechama Cohen

An easy vegetable side dish of zucchini, leeks, and onion

Servings

1 tbsp olive oil
1 soybean oil cooking spray
1 medium onions , peeled
1 fresh leeks
2 lb medium zucchini , unpeeled and washed
1 pinch salt
1 eggs
2 egg whites

1 Heat 2 tablespoons olive oil with cooking spray in a large non-stick skillet over medium heat for a few seconds.
2 Add the leeks and onions, stir and lower heat. Cook until leeks and onions start to brown, stirring occasionally. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
3 Slice zucchini into chunks, add to onions, and sprinkle salt on top.
4 Cook on low heat for 1 1/2 hours, stirring every so often. The zucchini will soften and then turn brown from the onions.

Garnish with fresh thyme leaves if desired. When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.