Given I am hosting Herbs on Saturday for Karen from Lavender and Lovage, I thought this recipe was ideal. I seasoned sautéed courgettes (zucchini) and leeks with lots of fresh thyme and some salty Greek feta. It was scrumptious!
This would be a perfect for a weeknight because once the chopping is done, it is just allowing the flavours to combine whilst it sautees.
1 tbsp, butter
1 tbsp, olive oil
2 large courgettes, sliced
3 small leeks, (or 2 medium), sliced
Fresh thyme springs (to taste)
50 grams, crumbled Greek feta
Chives, chopped (optional)
Warm skillet over medium heat on the stove top. Add butter and oil until melted and warm. Add leeks and cook for 5 minutes before adding courgette and thyme sprigs. Turn heat down to low to medium low. Cook covered for 15-20 minutes or until soft. Stir periodically and add a dash of water or butter, if required.
Add crumbled feta and turn heat off. Allow dish to sit covered so that cheese melts and forms a bit of a sauce. Add chives, if desired.
Serve warm and enjoy!
and Credit Crunch Munch by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours.