*  Exported from  MasterCook  *

                       Sauteed Fennel And Zucchini

Recipe By     : Nathalie Dupree, TVFN
Serving Size  : 4    Preparation Time :0:30
Categories    : Dupree                           Vegetable

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   2                    fennel bulbs -- thinly sliced
   4                    zucchini -- sliced
   1      tablespoon    balsamic vinegar
   1      tablespoon    chopped fresh oregano
                        Salt and pepper
     1/4  cup           toasted pine nuts

In a large skillet, heat the oil over medium-high heat. Add the fennel and
zucchini and cook, stirring constantly until the vegetables are cooked through
but still crisp-tender, about 7 to 8 minutes. Stir in the vinegar and oregano
and season to taste with salt and pepper. This can be made ahead and reheated
at this point. Add the pine nuts and cook over medium heat for 2 minutes
longer. Serve hot.

Yield: 4 to 6 servings

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