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Zucchini is known to improve energy, aid in thyroid functionality, eye health, lower your blood sugar, lowers cholesterol, stops inflammation, it has seriously even been said to slow down the aging process! This quick saute is delicious with any summer squash and need not be served hot, making it perfect for a summer picnic or a barbecue when you may be preoccupied with preparing other dishes hot off the grill.
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.