Source: Enlitened Kosher Cooking by Nechama Cohen

Braised zucchini with leek and onion.

Servings

1 tbsp olive oil
1 canola cooking spray, non-aerosol
1 medium onions , peeled
1 fresh leeks
2 lb medium zucchini , unpeeled and washed
1 pinch salt
1 medium eggs (optional)
2 egg whites (optional)

1 In a skillet, heat 2 tablespoons olive oil with cooking spray in a large nonstick 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 Add this to the skillet and leave 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.

Optional: Just before serving, beat eggs and add to mixture. Turn up heat and stir until egg is incorporated into vegetables. *When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.