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.
Servings 4 people
Calories 159kcal
Cost 6
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: 159kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 507mg | Potassium: 1082mg | Fiber: 7g | Sugar: 12g | Vitamin A: 786IU | Vitamin C: 41mg | Calcium: 124mg | Iron: 3mg