Zucchini, Mushroom, Leek Saute
By Lisa Shanken
August 5, 2015
Zucchini, Mushroom, Leek Saute
Ingredients
- 1 tbsp coconut oil
- 4 cloves garlic chopped
- 2 zucchini washed sliced in 1/4 inch discs
- 2 cups Crimini Mushrooms washed sliced
- 2 Leeks washed and sliced in thin discs
- salt and pepper to taste
Instructions
- Place cut zucchini in a colander and sprinkle with salt. Let sit for 5 minutes and let some of the excess water condensate. Blot water and salt off zucchini pieces with a paper towel.
- In the mean time, heat coconut oil in a large skillet. Add garlic and let cook for about a minute.
- Add in leeks and cook for about 2-3 minutes, stirring regularly, until they start to soften.
- Add in zucchini and cook another 3-5 minutes, until zucchini soften. Stir often.
- Next add in mushrooms, and cook another 3-5 minutes until all vegetables are cooked through.
- Season with salt and pepper and serve immediately. Great leftover and cold too!
Notes
Nutrition
Calories: 92kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 72mgPotassium: 158mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 17.3mgCalcium: 30mgIron: 1.1mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.