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Zucchini Sauté
Contributed by: Melinda
This is hearty enough for a main dish meal.
1 - 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
Leek
- 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
Zucchini
- Cut ends off zucchini, cut in half then lengthwise into
quarters
- Scoop out seeds with a spoon
- Slice across into 1/2 inch slices
Porcini
- In a 2 cup measure, add very hot tap water
- Break up procini mushrooms into the water and stir
- Let stand until mushroom pieces are well softened (about
30 minutes)
- *You can reserve the liquid for another dish
Sauté
- 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 minutes
- Add drained mushroom pieces, cover and cook
until tender
- Remove cover, turn off heat and add black pepper, tomatoes and basil
Serve with a green salad.
Questions about this recipe?
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