»Back to Vegetable Main Dishes

Zucchini Sauté

What you need

  1. One 3 inch diameter zucchini
  2. 1 large leek
  3. 1/4 oz. dried porcini mushrooms
  4. 1/2 lb. fresh plum tomatoes (cut in half or quartered if more than 1 1/2 in. long)
  5. 1/4 cup coarsely chopped fresh basil
  6. Olive oil
  7. Salt & Pepper

How to make it

  1. Remove outer tough leaves of leek. Cut off root end and green tops of leaves
  2. Cut leek in half lengthwise and run under cold water to remove all sand and dirt from within the layers
  3. Cut across in 1/2 inch slices
  4. Cut ends off zucchini, cut in half then lengthwise into quarters
  5. Scoop out seeds with a spoon
  6. Slice across into 1/2 inch slices
  7. Into 2 cups very hot water, break up porcini mushrooms into the water and stir
  8. Let stand until mushroom pieces are well softened (about 30 minutes)
  9. *You can freeze the soaking liquid to use as broth for another recipe
  10. Heat olive oil in a large skillet
  11. Add leek and about 1/2 tsp salt - sauté until softened
  12. Add zucchini and about 1/2 tsp salt - and sauté for about 5 minute
  13. Add drained mushroom pieces, cover and cook until tender
  14. Remove cover, turn off heat and add black pepper, tomatoes and basil

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: