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Fresh Zucchini, Fennel and Feta

Vegetarian, Fresh, Meatless, Local
Author: Lauren Kelly

Ingredients

  • ¼ cup chopped onion
  • 2 garlic cloves minced
  • 2 tablespoons grapeseed oil
  • 3 medium zucchini cut in half lengthwise, then in half again (like half moons)
  • 1 fennel bulb cut very thin
  • 1 teaspoon dried basil
  • ¼ cup chopped sun dried tomatoes
  • 2 tablespoons crumbled feta cheese or more if you'd like more

Instructions

  • In a large saucepan, heat onion, garlic and oil for 1-2 minutes until they soften.
  • Add zucchini, fennel and basil and cook for 5-7 minutes until cooked, but still tender.
  • Add the sun dried tomatoes, cook for 2 minutes. Remove from heat and pour into medium bowl.
  • Add feta cheese and mix well. Serve immediately.