2 teaspoons Terra Delyssa Organic Extra Virgin Olive Oil
red pepper flakes, to taste
2 pieces sourdough bread, lightly toasted
3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1 large-ish fennel bulb (or 2 small), trimmed, core removed and thinly sliced
1 large shallot or 1/2 small red onion, peeled and thinly sliced
1 clove garlic, peeled and finely minced
3 medium zucchini
sea salt and freshly ground black pepper, to taste
shaved or grated raw milk parmesan cheese, optional
Roughly chop the lightly toasted bread (or pulse a few times in the food processor). Toss the breadcrumbs with the two teaspoons of the Terra Delyssa Organic Extra Virgin Olive Oil, red pepper flakes, and a pinch of sea salt. Heat a large cast-iron skillet over medium heat, add the breadcrumbs in and let them toast up even more, and get golden brown. Keeping them in a single layer helps. Remove from the pan and set aside.
In the same pan, over medium-high heat add 3 tablespoons of Terra Delyssa Extra Virgin Olive Oil. Add the fennel and the shallots and cook, stirring frequently, until tender and deep golden, about 10-12 minutes. Don’t let them burn. Season lightly with a little salt and pepper and remove from heat.
Using spiralizer on the small setting, spiral cut into thin spaghetti-shaped noodles. In the same hot pan, over a medium-heat add another small drizzle of olive oil, if necessary, to just lightly coat the bottom of the pan. Add the minced garlic and I like to add another small pinch of red pepper flakes, here – cook for only about 30 seconds to 1 minute. Just enough to make the garlic fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Add the caramelized fennel and shallots and toss around to combine. Season with sea salt and pepper, to taste.
Remove from the heat, serve immediately topped with the spicy toasted sourdough breadcrumbs and a little shaved raw milk parmesan, if you desire. You can add an extra drizzle of olive oil, if you’d like. Great as a main, with your favorite protein, or as a side dish.