Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: side gluten-free low-carb vegetarian zucchini summer
Ingredients (serves 3)
- 1 2/3 lb. / 26 oz. / 740-750 g zucchini (I use mostly the classic, dark green, long variety, but I sometimes add one or two of the yellow variety)
- 10 oz. / 280 g leeks
- olive oil
- 3 garlic garlic cloves, peeled
- 3/4 teaspoon curry powder diluted in 2 tablespoons / 30 ml warm water
- fine sea salt, to taste
Cut zucchini into 1/8 inch / 3 mm thick slices. If a zucchina is rather chubby, cut it lengthwise first, then slice. If you have a food processor or mandolin blade that cuts such slices of this size, use either tool. Or use your sharp knife.
Trim off dark green leaves from leeks (set them aside to make broth or stock). Cut leeks into half lengthwise and rinse under running water. Slice leeks into half moons 1/8 inch / 3 mm thick. Rinse the slices in a colander and drain.
Warm up some olive oil in a large pan. Add leeks, stir to coat and let cook for 7-8 minutes on medium-low heat, stirring every now and then, making sure they don't stick. Thinly slice garlic cloves, add to the leeks and stir. Cook for a couple of minutes.
Add zucchini to the pan, stir to coat and let cook on medium low heat for 5 minutes, stirring every now and then.
Pour the diluted curry into the pan. Stir well, cover and cook on medium-low heat until the zucchini are of the desired tenderness. Every few minutes, uncover and stir.
When the zucchini are ready, adjust the salt and give a final stir. Serve and eat right away.