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Braised Zucchini with Leeks and Onion
Source: Enlitened Kosher Cooking by Nechama Cohen

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

Rating:
Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 50.3
Total Carbs 8.4 g
Dietary Fiber 2.4 g
Sugars 4.3 g
Total Fat 1.7 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 500.9 mg
Protein 2.4 g
Sodium 20.1 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 tbsp  olive oil
1 each  soybean oil cooking spray
1 each  medium onions
1 each  fresh leeks
2 lb  medium zucchini
1 pinch  salt
1 each  eggs
2 each  egg whites
Directions
  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.

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