Zucchini Sauteed With Fennel
|Zucchini||1 1⁄2 Pound|
|Fennel seeds||3⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Garlic clove||1 Large, minced|
Wash zucchini and trim off ends.
Cut in half lengthwise and then cut into long strips.
Cut each strip into 3 or 4 pieces.
Saute zucchini in hot oil in large skillet until it begins to brown.
Add garlic, fennel, vinegar and cook about 5 minutes longer, until zucchini is crisp tender.