> Main Dish
> Sautéed zucchini, leeks & white beans
2 Large zucchini cut into 2 inch julienne
1 large leek, cleaned and cut into 2 inch julienne
2 cups grape tomatoes cut in half
3 cloves of minced garlic
1 Tbsp olive oil
1 15oz. can of organic northern white beans drained and rinsed
1/3 cup chopped fresh basil
salt and pepper to taste
1/4 cup shaved parmesan cheese
Heat a large saute pan over medium high heat and add olive oil. Saute leeks until softened slightly then add zucchini. Cook until zucchini is heated, but not cooked through. Add tomatoes, garlic, lemon juice, salt and pepper. Let the tomatoes soften a bit then add the beans & basil and gently combine until they are heated. Spoon into bowls and top with parmesan cheese.
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