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Zesty pan-fried fennel with courgetti

This zesty pan-fried fennel with courgetti is a low-carb, low-cal vegan, gluten-free and zingy dish, perfect  for spring/summer meals. You can serve it  as a main or side dish -  it goes particularly well with grilled fish or seafood.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small onion or 1 shallot
  • 1 clove of garlic
  • 1 small or ½ big bulb fennel
  • 1 courgette
  • 1 Tbsp olive oil
  • Juice and zest of 1 lemon
  • 1 Tbsp Nutritional yeast
  • 2 Tbsp chopped dill
  • ½ tsp chilli flakes optional
  • Salt and pepper

Method
 

  1. Finely chop the onion and garlic.
  2. Thinly slice the fennel and, using a spiralizer, cut the courgette into long, thin strips.
  3. Heat the oil in a frying pan and gently sauté the onion for 5 minutes. Add the garlic and fennel, then cook for an other 2-3 minutes, over low-heat and under cover, then add the lemon juice and zest.
  4. Put a lid on and gently sauté (under cover) for about 10 minutes. Add some water if it’s getting too dry. When the fennel is soft, stir in the courgette and Nutritional yeast. Season with salt and pepper, then add the chilli flakes, if used. Add a drop of water too.
  5. Put the lid on, and sauté for 3-5 minutes, until the courgette has wilted, but it’s not mushy.
  6. Stir through the chopped dill and serve warm.