Braised Fennel and Zucchini in Tomato Sauce Recipe

When we make the decision to eat a Paleo diet, there are usually a lot of questions about typical “grain replacements,”, especially for certain cuisines. This comes up a lot when talking about Italian food.

One of the things that we’ve learned over the years is that it is possible to enjoy almost any kind of food genre by working with the ingredients you have, being creative, and opening yourself up to new ways to serve your favorite meals.

We think this recipe serves as a great example of this in action. This Italian-esque side dish, drawing on the subtle flavors of zucchini and fennel, works beautifully as a main course accompaniment when you’re doing an Italian night.

This recipe uses few ingredients, so focus on buying high-quality, fresh produce when you shop for this dish. Fennel bulbs aren’t the most common produce item, so you may need to search specialty food markets or a local farmer’s market for them. Look for bulbs that are white (without bruising or browning), firm, and crunchy. These tasty stalks pack a ton of Vitamin C and phytonutrients; it’ll be worth the search!

This dish pairs well as a side or base for an Italian-themed main course. Some ideas for what to serve alongside this include the spicy shrimp and sun-dried tomatoes (for a seafood meal), porchetta (this is a great, more formal pork dish), or a more traditional meatball recipe. This side is so versatile – try something new when you serve it!

Braised Fennel and Zucchini in Tomato Sauce Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

• 2 fennel bulbs wedged
• 2 zucchini, sliced into wedges
• 1 red onion, sliced
• ½ tsp. fennel seed
• ½ tsp. dried oregano
• ½ tsp. dried thyme
• 2 garlic cloves, minced
• 1 ½ cups tomato sauce
• 2 tbsp. olive oil
• Fresh dill (to garnish)
• Sea salt and freshly ground pepper, to taste

Preparation

1. Heat olive oil in a skillet over medium-high heat.
2. Add onion, fennel seed, and garlic; cook for 1 to 2 minutes.
3. Add the zucchini and fennel bulbs; cook another 3 to 4 minutes, stirring once in a while.
4. Pour in the tomato sauce, dried thyme, and dried oregano; stir everything together.
5. Cook for 10 to 12 minutes or until vegetables is tender.
6. Adjust seasoning with salt and pepper; serve topped with fresh dill.

📖 Recipe

Braised Fennel and Zucchini in Tomato Sauce Recipe

Love Italian food? You can still enjoy it on a Paleo diet by using sides like this one as a base for your main course.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Sauce

Cuisine American

Servings 4 people

Calories 159 kcal

Ingredients

  

1x2x3x

• 2 fennel bulbs wedged
• 2 zucchini sliced into wedges
• 1 red onion sliced
• ½ tsp. fennel seed
• ½ tsp. dried oregano
• ½ tsp. dried thyme
• 2 garlic cloves minced
• 1 ½ cups tomato sauce
• 2 tbsp. olive oil
• Fresh dill to garnish
• Sea salt and freshly ground pepper to taste

Instructions

 

• Heat olive oil in a skillet over medium-high heat.
  2 tbsp. olive oil
• Add onion, fennel seed, and garlic; cook for 1 to 2 minutes.
  2 fennel bulbs wedged, 1 red onion, 2 garlic cloves, ½ tsp. fennel seed
• Add the zucchini and fennel bulbs; cook another 3 to 4 minutes, stirring once in a while.
  2 zucchini, 2 fennel bulbs wedged
• Pour in the tomato sauce, dried thyme, and dried oregano; stir everything together.
  ½ tsp. dried thyme, 1 ½ cups tomato sauce, ½ tsp. dried oregano
• Cook for 10 to 12 minutes or until vegetables is tender.
• Adjust seasoning with salt and pepper; serve topped with fresh dill.
  Fresh dill, Sea salt and freshly ground pepper

Nutrition

Calories: 159kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 507mgPotassium: 1082mgFiber: 7gSugar: 12gVitamin A: 786IUVitamin C: 41mgCalcium: 124mgIron: 3mg

Keyword braised fennel, tomato, zucchini

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