1 Tbsp avocado oil
2 lbs zucchini, sliced into 1⁄4″ coins
1/2 fennel bulb, minced
2 Tbsp balsamic vinegar
Salt and black pepper to taste Fresh mint, chopped (optional)
2 tbsp shaved parmesan or pecorino cheese
- Heat the oil in a large sauté pan over medium heat.
- Add the zucchini and fennel and sauté until the zucchini is tender and lightly browned, about 7 to 10 minutes.
- Add the balsamic and cook until the liquid has thickened and clings to the zucchini, about
3 to 4 minutes.
- Season with salt and pepper, and stir in the mint, if using.
- Top with cheese.