Sauteed fennel and zucchini

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 Fennel bulbs; thinly sliced
4 Zucchini; sliced
1 tablespoon Balsamic vinegar
1 tablespoon Chopped fresh oregano
Salt and pepper
¼ cup Toasted pine nuts

Directions

In a large skillet, heat the oil over medium-high heat. Add the fennel and zucchini and cook, stirring constantly until the vegetables are cooked through but still crisp-tender, about 7 to 8 minutes. Stir in the vinegar and oregano and season to taste with salt and pepper. This can be made ahead and reheated at this point. Add the pine nuts and cook over medium heat for 2 minutes longer. Serve hot.

Yield: 4 to 6 servings

Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #242 Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT) From: PatH <phannema@...>

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