From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia
3 pounds zucchini, sliced
1 whole onion, sliced
2 large fennel bulbs, sliced
2–3 tablespoons unrefined coconut oil
Heat a deep pan with a lid on medium heat. When it is hot add in the coconut oil. Add in the onion, fennel, and pinch of salt. Simmer uncovered for the first 15 minutes. For the last 15 minutes cover and add salt to taste. Once they are done remove to a dish and keep warm. Sauté the zucchini in the onion and fennel juice and cover for 5–8 minutes. Place the sautéed zucchini on the bed of caramelized onions and fennel.