Fresh Zucchini, Fennel and Feta
Vegetarian, Fresh, Meatless, Local
- 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
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.