Add some new flavor to your summer vegetables with this 3-ingredient sauteed zucchini and fennel recipe. It’s vegan, paleo, and Whole30 friendly.

When summer or just even warm weather is here, I don’t feel like spending loads of time in the kitchen. I want to be outside playing and socializing. But of course, I also want to have energy and stay healthy to enjoy all of these activities. That’s where this 3-ingredient sauteed zucchini and fennel recipe comes in.

You can pretty much find zucchini all year long but it’s also called summer squash for a reason. My gardening friends tend to be rich in zucchini come June, or more like August, when it’s been going strong a few months.

Zucchini Health Benefits

Why eat zucchini, beyond the fact that you may have a big garden full of it? There’s many health benefits to eating zucchini.

Lots of vitamins and minerals like Vitamin A, C, K, and some Bs, as well as manganese, potassium, and magnesium
The Vitamin C and beta-carotene in zucchini can help with your vision
Can help with digestion due to its water content and soluble and insoluble fiber levels
High in antioxidants, helping fight off free radical damage to your body
Helps stabilize blood sugar levels, thanks to the fiber content
Can aid in weight loss since zucchini doesn’t have many calories but does have fiber and water, which can help you stay full
That fiber also can help with heart health.

Fennel Health Benefits

As if you weren’t already sold on the health benefits of this 3-ingredient sauteed zucchini and fennel, I have more nutritious info to share.

Here’s what the might fennel plant is packing.

Lots of fiber, Vitamin C, potassium, manganese, calcium, and iron
Antioxidants a plenty to help fight cancers and diseases
The iron and zinc help build collagen to protect your skin and bones
Natural source of estrogen which can help with menstrual symptoms and hot flashes
Can reduce blood pressure due to fennel’s low sodium and potassium, calcium, and magnesium levels
Like zucchini, fennel’s fiber can help heart health

Even if you don’t care about any of these health benefits of this zucchini fennel sautee, just know that this paleo and Whole30 recipe is easy and tasty. Those are two of my favorite things when it comes to eating.

The third ingredient in this 3-ingredient sautee is thyme. I just love the flavor thyme gives to this recipe, but if thyme isn’t you thing, then swap it out for oregano or basil, or any other spice of your choosing.

3-Ingredient Sauteed Zucchini and Fennel
{Paleo, Whole30, Vegan, Gluten Free, Dairy Free}

Ingredients

1 large fennel bulb, stems and fronds removed, bulb chopped
2 large zucchini, stems removed and diced
1 tablespoon fresh thyme
2 tablespoons avocado oil
Salt and pepper to taste

Instructions

Place oil in large pan over medium heat and add chopped fennel. Stir and cook fennel about 5-7 minutes until softens.
Add the diced zucchini to the fennel and season with salt and pepper. if the pan is too crowded, you may need to use two or work in batches. You don’t want too much liquid to accumulate. Cook about 5-7 minutes or until both zucchini and fennel are softened and the liquid has evaporated. I like to even cook a little longer until the zucchini starts to crisp and turn golden.
Once the vegetable mixture is dry, add the fresh thyme, stir, and adjust other seasonings as necessary. Enjoy.