*  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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