Sauteed Zucchini and Fennel
My husband revealed to me that he has grown tired of the usual green bean or broccoli side dish.
I like to keep things exciting, so last night—to accompany a gorgeous beef roast—I made this recipe for the first time. The addition of grated Parmesan cheese and lemon juice gave the zucchini and fennel a bright nutty flavor.
|2-3 medium sized zucchini
1 Large fennel bulb
2 Tbs. olive oil
salt to taste
|pepper to taste
1/4 C. grated Parmesan Cheese
3 Tbs. chopped parsley
- Slice the zucchini thickly on the diagonal. Cut the fennel bulb into quarters and remove the core. Slice the fennel into wedges about the same size as the zucchini slices.
- Heat a large skillet over medium heat. Drizzle with 1 Tbs of olive oil. Add equal amounts of zucchini and fennel slices in one layer. Salt and pepper. Cook until soft and lightly browned on both sides.
- Removed cooked zucchini and fennel from the pan and set aside on a foil lined cookie sheet while you cook the remaining veggies. To keep the cooked veggies warm, place the cookie sheet in the oven while the roast is cooking.
- Once all cooked veggies have been placed on the sheet, sprinkle them with the freshly grated Parmesan cheese. Place the sheet back in the oven. Once the cheese has melted (about a minute), remove the pan. Right before serving, sprinkle fresh squeezed lemon juice on top of the veggies.