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    Home » Recipes » Paleo Recipes

    Braised Fennel and Zucchini in Tomato Sauce Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    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.

    Braised Fennel and Zucchini in Tomato Sauce

    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
    Braised Fennel and Zucchini in Tomato Sauce Recipe Preparation

    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.
    Braised Fennel and Zucchini in Tomato Sauce 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
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Sauce
    Cuisine American
    Servings 4 people
    Calories 159 kcal

    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

    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
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Recipes, Paleo Sides, Veggies and Appetizers Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegan, diet: vegetarian, good for leftovers, Paleo Kid-Friendly Recipes

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