|Zucchini||2 , thinly sliced in rounds|
|Butter||30 Milliliter (2 Tablespoon)|
|Fennel seeds||1⁄4 Teaspoon (1 Milliliter)|
|Chopped parsley||1⁄2 Teaspoon (2 Milliliter)|
– In a saucepan filled with lightly salted boiling water, blanch zucchini slices for 30 seconds, then drain and set aside.
– In a skillet, melt butter and saute zucchini slices. Season with salt and pepper. Add fennel seeds, sprinkle with parsley and serve.