Take young and tender zucchinis, and wash but do not peel them. Slice them into 1/4 inch rounds or into lengthwise wedges. Put a little olive oil into a frying pan - not a lot, just enough to keep zucchini from sticking, and use no other kind of oil. Fry at low heat until lightly browned. While they are cooking, crush but do not grind about a teaspoonful of fennel seed, and sprinkle it over the zucchini. Sample the zucchini to see if it is tender, and if not, put a lid on the pan for final cooking. Do not overcook until mushy - it should be just tender. Serve and salt to taste.

An alternative method of cooking, if you wish to avoid frying, which preserves the flavor combination, is to put a little bit of water in a saucepan. Add the zucchini, the fennel and about a teaspoon of olive oil. Cover with a tight lid and steam until just tender.