1 fennel bulb
1 lg zucchini
12-16 oz tomatoes (or less...personally, I like roma)
2 Tb olive oil
1 Tb five-spice powder (88 cents at Ocean State)
Slice stems from fennel bulb (I kept mine for chop-salad later).
Split bulb and carve out core. Chop tomato.
Slice fennel & zucchini extremely thinly (I used a mandoline).
Add oil, all veggies, and five-spice powder to a saute pan.
Saute until soft.
I divvied this up over three nights. The ragout made a lovely bed for baked fish.