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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini with Leek and Onion

Source: Enlitened Kosher Cooking by Nechama Cohen

Braised zucchini with leek and onion.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	40.1

Total Carbs	6.2 g

Dietary Fiber	1.7 g

Sugars	3.2 g

Total Fat	1.6 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	182.4 mg

Protein	1.6 g

Sodium	24.1 mg

Dietary Exchanges 1.6 Fat, 1.1 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

1.0
1 tbsp olive oil 1.0
1 each cooking spray 1.0
1 each medium onions 1.0
1 each fresh leeks 2.0
2 lb chopped zucchini 1.0
1 pinch salt

Directions

To prepare onion and leek, heat olive oil with cooking spray in a large non-stick skillet over medium heat for a few seconds. 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 nothing sticks.
Slice zucchini into chunks, add to leeks and onions, and sprinkle salt on top.
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 if desired.