SAUTEED FENNEL & ZUCCHINI

      Title: SAUTEED FENNEL & ZUCCHINI
  Categories: Dupree, Vegetable
       Yield: 4 Servings
  
  
         1 TB olive oil
         2    fennel bulbs -- thinly
   :          sliced
         4    zucchini -- sliced
         1 TB balsamic vinegar
         1 TB chopped fresh oregano
   :          Salt and pepper
       1/4 c  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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