Braised leek and zucchini

This weekend the hubby and ventured out to Daytona Beach to see both sets of his Grandparents. Along the way we stopped at Daytona Beach’s Farmer and Flea Market. The produce looked AH-MAZ-ING. (It’s located not far from the International Speedway) The watermelons are just coming into season. I could eat it all day… It’s my favorite Summer treat! Anyways, despite not having them on my list the leek and zucchini looked too darn delicious to pass up!

So glad I grabbed some, because this recipe is the bomb. It would make a great accompaniment to just about anything made on the grill… Or, you could cook it up when your hubby gets home at 2 am and eat it all on it’s own. What?! Ok ok … We TOTALLY did that last night. It was awesome. Jesse grabbed some hot sauce for his and I sprinkled just a hint of grated parmesan. For real people this needs to grace your table at least once this summer!

Braised Leek And Zucchini
Adapted from Southern Living 2001 September

3 tablespoons unsalted butter
3 cups small diced leek * see note
5 cups small diced zucchini
1 teaspoon kosher salt
3 garlic cloves, minced.

* Note: If you have never worked with leek, make sure you either soak them before hand, or rinse them as you go. They can be quite sandy.

– Melt unsalted butter over medium high heat.
– Add leek and saute for 2 minutes on medium high heat.
– Add zucchini, salt, and garlic. Stir to combine and cover.
– Reduce heat to medium low and cook for 20 minutes stirring occasionally.
– Remove cover and turn heat up to high until any extra liquid is gone. ( This may take up to ten minutes depending on the water content of the your leek and zucchini. Keep an eye on them! You don’t want them to burn!)
– Serve immediately. Top with hot sauce or a sprinkle of parmesan to finish if desired.

Dream. Bake. Believe.
Love, Steffie


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