| PREP: 20 min. COOK: 7 min NON-STICK SKILLET SERVES: 4 |
| INGREDIENTS |
| ZUCCHINI, 2 medium, sliced thinly FENNEL SEED, 1 tsp, coarsely crushed RED ONION, 1/2, diced GARLIC, 1 clove, peeled WHITE BALSAMIC VINEGAR, 1 Tbsp OLIVE OIL, 1 Tbsp |
| INSTRUCTIONS |
| 1. Heat 1 Tbsp OLIVE OIL in non-stick skillet. Add 1/2 diced RED ONION and 1 clove GARLIC. Saute lightly until onion is soft |
| 2. Add 1 tsp coarsely crushed FENNEL SEED and 2 medium SLICED ZUCCHINIS. Cook for about 5 minutes, until zucchini has desired texture. |
| 3. Stir in 1 Tbsp WHITE BALSAMIC VINEGAR and SALT and FRESH-CRACKED PEPPER to taste. |
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Tag: fennel seeds
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~Zucchini Sauté with Fennel Seeds
Posted at 10:36 am
Aug 31st
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When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.
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