Something so simple can be absolutely delicious! It’s hard to improve on tasty fresh vegetables in their most basic form. This side was a perfect example of that. My husband isn’t wild about either zucchini OR leeks yet he raved about this with our BBQ chicken last night. Said I could fix that again any old time. I have to admit it was delicious. I reheated the leftovers with a Salisbury Steak today for lunch and my impression of this vegetable side just grew more favorable! 🙂 This recipe is suitable for all phases of Atkins and Keto programs as well as Primal and Paleo diets.
Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks LOW CARBING AMONG FRIENDS. Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations. Volume 9, due out in October, has mostly my recipes once again.
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2 medium zucchini (about 6″ long), stemmed and sliced (about 2½ c.)
1/4 large leek, washed well between leaves, sliced thinly (about 1 c.)
2 slices thick bacon, chopped coarsely
Dash coarse black pepper
DIRECTIONS: Brown the bacon in a skillet over high heat. Add the zucchini and saute, stirring constantly for a few minutes. Add the leek last and saute all just until the zucchini is tender but still a bit firm. Serve at once.
NUTRITIONAL INFO: Makes 4 servings each contains:
80 cals, 4.92g fat, 7.7g carbs, 2g fiber, 5.7g NET CARBS, 2.3g protein, 174mg sodium