Sautéed Zucchini and Leeks

Sautéed Zucchini and Leeks 

dairy-free, gluten-free, paleo, vegan

makes 2-3 servings


  • 4 zucchini stalks 
  • 2 large leeks (use white parts only)
  • 1 tbsp. ghee or coconut oil
  • Sea salt to taste


  • Quarter zucchini (slice down the middle longways twice then chop into 1 inch pieces)
  • Thinly slice white part off of both leeks
  • Warm a pan to medium heat and add ghee (or coconut oil) and swirl around so the entire pan is covered 
  • Add zucchini and leeks and cook 15-20 mins or until soft and slightly browned, making sure to move mixture around in the pan every few minutes 
  • Turn off heat and mix in a generous amount of sea salt 
  • Add to serving dish

Top with your favorite protein, or serve as a side dish!