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Date/Time
Date(s) - 08/01/2022
All Day

A monthly cooking challenge to spice up your kitchen… Try something new! Each month, pick up a FREE spice sample and simple recipe.

August’s Spice: Fennel Seeds

Recipe: Sautéed Zucchini

 

 

 

 

 

 

INGREDIENTS

  • 1 tbsp olive oil
  • 3 zucchini
  • 1/2 red onion
  • 2 garlic cloves
  • 1 tsp fennel seeds
  • 1 tbsp white balsamic vinegar

INSTRUCTIONS

  1. Slice zucchini diagonally into thick pieces. Thinly slice onion. Finely chop garlic cloves. Coarsely crush fennel seeds.
  2. Heat the oil in a large non-stick frying pan over medium-high heat.
  3. Add the zucchini and stir for 5 minutes or until golden.
  4. Stir in the onion, garlic, and fennel seeds.
  5. Cook, shaking the pan occasionally for 2 minutes or until the onion softens slightly.
  6. Stir in the vinegar.

Cookbooks with fennel seed recipes:

  • The New Sugar & Spice by Samantha Seneviratne
  • Sticky Fingers, Green Thumb by Hayley McKee
  • Dips & Spreads by Dawn Yanagihara
  • Twelve Recipes by Cal Peternell
  • Chez Panisse Café Cookbook by Alice Waters

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