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I made this recipe for the first time last night while roasting a pork tenderloin. It's definitely a keeper in our house!
Zucchini and Fennel Saute
Slice several medium sized zucchinis thickly on the diagonal
Cut a bulb of fennel into wedges, about the same size as the zucchini slices. (be sure to remove the core before slicing)
Heat a large skillet over medium heat. Drizzle with olive oil. Add equal amounts of zucchini and fennel slices in one layer. Salt and pepper. Cook until soft and lightly browned on both sides. Set aside cooked vegetables on a platter while you cook the rest. (you can place the platter in a low oven to keep warm). Sprinkle with freshly grated Parmesan cheese. Squeeze fresh lemon juice over all just before serving. The zucchini and fennel have a nice marriage of flavors.
Source: posted by seagrass at recipe exchange
My note: I placed all cooked vegetables on a foil lined sheet pan while pork was roasting at 375 degrees. I sprinkled grated parmesan over the vegetables. A few minutes before taking out the pork I put the vegetables in the oven, then removed once the cheese melted & sprinkled the lemon juice all over. This is delicious.
Does the fennel really taste like licorice? I am not a fan of licorice and because of that fennel is one of those vegi's that I have kind of ignored instead of experimenting with.
I avoided fennel for years (darn it!) because I thought it always had that licorice taste. But that's only when it's raw. The first time I cooked fennel was when I made Giada's fritto misto (where you deep fry fennel, green beans, chickpeas, zucchini slices and best of all--lemon slices!). I couldn't get over how delicious and mellow tasting the fennel was.