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Zucchini Sauté
What you need
- One 3 inch diameter zucchini
- 1 large leek
- 1/4 oz. dried porcini mushrooms
- 1/2 lb. fresh plum tomatoes (cut in half or quartered if more than 1 1/2
in. long)
- 1/4 cup coarsely chopped fresh basil
- Olive oil
- Salt & Pepper
How to make it
- Remove outer tough leaves of leek. Cut off root end and
green tops of leaves
- Cut leek in half lengthwise and run under cold water to
remove all sand and dirt from within the layers
- Cut across in 1/2 inch slices
- Cut ends off zucchini, cut in half then lengthwise into
quarters
- Scoop out seeds with a spoon
- Slice across into 1/2 inch slices
- Into 2 cups very hot water, break up porcini mushrooms into the water and stir
- Let stand until mushroom pieces are well softened (about
30 minutes)
- *You can freeze the soaking liquid to use as broth for another recipe
- Heat olive oil in a large skillet
- Add leek and about 1/2 tsp salt - sauté until softened
- Add zucchini and about 1/2 tsp salt - and sauté for about 5 minute
- Add drained mushroom pieces, cover and cook
until tender
- Remove cover, turn off heat and add black pepper, tomatoes and basil
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