A sweet splash of white balsamic vinegar dresses up this simple side of tender zucchini spiked with fennel.
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
Calories
51
Author:
Alison Adams
A sweet splash of white balsamic vinegar dresses up this simple side of tender zucchini spiked with fennel.
Ingredients
1 tbsp extra virgin olive oil
500g (about 3) zucchini, thickly sliced diagonally
1/2 red onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp Fennel Seeds, coarsely crushed
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.