béchamel leeks with zucchinis

2020-08-03

An old recipe with a small twist to help diminish that zucchini mountain.

I used 3 medium leeks and 4 fairly large yellow zucchinis. Despite the greater weight of zucchinis, this is very much a leek dish. The zucchinis added bulk, but their flavor was mostly overpowered by the leeks. Once in a while, a thicker slice reminded me there were zucchinis in there.

If you'd like to maintain both flavors, cut the zucchinis thicker, 1/2 to 3/4" thick.

INGREDIENTS

This is what you need for 4 servings:

3 medium leeks with large whites
4 medium-large zucchinis
2 cups cheesy béchamel sauce
S&P

Pic1: béchamel leeks with zucchinis

Directions

2020-08-03

Pic2+3: onions
Pic4: zucchinis

Cut onions coarsely. (halves and eighths)
Brown in olive oil. (Pic2+3)
Add sliced zucchinis. Cover and stew over low heat. (Pic4)

Pic5-7: leeks

Meanwhile, cut away dark green leek leaves. Quarter lengthwise.
Rinse under running cold water to remove dirt from between the leaves.
Cross-cut into small pieces
Stir-fry the leeks in olive oil until brown edges show.

Pic8-10: finishing up

Add leeks to the onions & zucchinis.
If necessary add 1-2 cups water / stock.
Bring to a boil. Cover, reduce heat and simmer over low heat for 20-30 minutes until the leeks are soft.
Drain excess liquid.
Stir in cheesy béchamel sauce.
Keep warm until serving time.
Serve and enjoy.
Refrigerate leftovers.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org