In large skillet over medium heat and olive oil and add garlic and shallot, sauté until soft and fragrant.

Add in the chopped fennel, stir and cook fennel about 5-7 minutes until it softens.

Add the diced zucchini to the skillet and season with Gops.

Cook until both zucchini and fennel are softened and the liquid has evaporated and the zucchini is slightly crisp and turning golden.

Once the vegetable mixture is finished cooking, add the fresh thyme.

Enjoy.