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

Braised zucchini with leek and onion.

Prep Time: 15 minutes
Cook Time: 90 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 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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1 tbsp  olive oil
1 each  cooking spray
1 each  medium onions
1 each  fresh leeks
2 lb  chopped zucchini
1 pinch  salt
  1. 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.
  2. Slice zucchini into chunks, add to leeks and onions, and sprinkle salt on top.
  3. Leave on low heat for 1 1/2 hours, stirring every so often. The zucchini will soften and then turn brown from the onions.
  4. Garnish with fresh thyme leaves if desired.

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