Hot Italian Salsa
2 Tbs butter
2 leeks, sliced
4 cloves garlic, sliced (my cloves were small so I used 4)
1 medium zucchini, diced
2 tomatoes, diced (or a generous Cup of cherry tomatoes, halved)
1/2 C Parmesan cheese
1/4 C balsamic vinegar
In a large frying pan, melt butter over low heat. Add leeks, garlic and zucchini and saute until vegetables begin to soften.
Add tomatoes and continue to saute.
Once tomatoes have release a fair amount of liquid, add cheese and vinegar and let simmer to reduce. Be careful not to scorch the vinegar.
Once veggies are cooked through, remove from heat and serve over cooked cutlets