1 tsp. Butter
2 C. finely chopped leek (about 2 large)
6 C. finely chopped zucchini (about 5 small)
2 Garlic cloves, minced

Melt butter in a large nonstick skillet over medium heat. Add 2 T. chicken stock. Add leek; sauté for 2 minutes. Add zucchini, and garlic. Cover; reduce heat to medium-low, and cook 20 minutes, stirring occasionally. Uncover and cook over medium-high heat 10 minutes or until most of liquid evaporates. Serve immediately.