I was looking for a quick side dish for the African Chicken that I made with my homemade ketchup, and I had two beautiful organic zucchini in the crisper. I decided to give them a quick saute with a little onion and fresh parsley. As I was slicing them up, I had a last-minute inspiration to see how they would pair with fennel seeds.Ok, it might seem like a no-brainer to some folks, but I did not grow up with fennel seeds and, until recently, had never cooked with them. But now that I've started, I really like that slightly sweet, slightly sharp way they spice up a dish. This was simple, easy, and quick to prepare, and would go well with just about any main dish, meat or vegetarian.
ZUCCHINI WITH FENNEL SEEDS
Makes 4 side servings
2 Tbsp grapeseed oil
1/2 medium onion, thinly sliced
1 tsp fennel seeds
2 medium zucchini, halved lengthwise and cut into 3/4-inch thick slices
1/4 cup chopped parsley
salt and freshly ground black pepper to taste
1 Tbsp lemon juice or red wine vinegar
Heat oil in medium skillet. Add onion and cook until translucent. Add fennel seeds and cook for one minute, until they are fragrant. Add the zucchini and saute, stirring frequently, until the zucchini just turns opaque. Remove from the heat and add the parsley and lemon juice. Season to taste with salt and freshly ground black pepper.
2 comments:
Yes, I cooked zucchini today, too. I stir fried it with onions and eggs. This is my family favourite. I would love adding fennel seeds next time for that extra flavour.
When I was in college I used to stir fry zucchini and onions in curry powder and then I would add an egg at the end. That would be dinner usually four nights of the week. Thanks for the reminder, MaryMoh. I will have to tweak that recipe, it was a really good, fast meal! I hope you like it with the fennel seeds.
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