Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3-4 zucchini or 2-3 cups sliced as desired 1-2 Tablespoons olive oil Leek 2 leeks, chopped 1 garlic clove, smashed and chopped Salt and pepper to taste Tomato 1/3 cup sun-dried tomatoes, chopped 1/4 cup white wine or water 1/2 teaspoon dried thyme or basil Walnut and Feta 1/2 cup walnuts, chopped 1/4 cup feta, crumbled Pinch of red pepper flakes DIRECTIONS Heat a large covered skillet over medium heat. Add zucchini and sauté dry, stirring often, for 3 minutes. Add oil and stir to coat well. Leek—Add leek and garlic and stir well. Sauté until leeks and zucchini soften. Season to taste. Tomato—Stir in sun-dried tomatoes, wine and dried herb. Cover and cook five minutes. Walnut and Feta—Stir in walnuts and cook until zucchini are just softened. Top with feta and pepper flakes. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
