Zucchini sauteed with fennel seeds
A sweet splash of white balsamic vinegar dresses up this simple side of tender zucchini spiked with fennel.
Zucchini sauteed with fennel seeds
Rated 4.0 stars by 1 users
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
Calories
51
A sweet splash of white balsamic vinegar dresses up this simple side of tender zucchini spiked with fennel.
Alison Adams
Ingredients
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1 tbsp extra virgin olive oil
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500g (about 3) zucchini, thickly sliced diagonally
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1/2 red onion, thinly sliced
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2 garlic cloves, finely chopped
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1 tsp Fennel Seeds, coarsely crushed
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1 tbsp white balsamic vinegar
Directions
Heat the oil in a large non-stick frying pan over medium-high heat. Add the zucchini and stir for 5 minutes or until golden.
Stir in the onion, garlic and fennel seeds. Cook, shaking the pan occasionally for 2 minutes or until the onion softens slightly. Stir in the vinegar. Season.