Preparation: Coat your squash with olive oil salt and pepper. Roast in a single layer in 375 degree oven for 20 mins. Check at 15 mins, you want to see some browning and caramelizing. Remove from oven, let cool to room temperature.
Slice your zucchini roughly 1/4 inch thick. Enough that it stays stiff when you pick it up. Place them on a sheet pan, season with oil, salt and pepper. Bake at 350 degrees for 6 minutes. You want them to be soft.
Mash together butter, lime, and salt with a fork until blended. Or you can make into a log by rolling it up into wax paper or plastic wrap. Freeze until ready to use again.
Heat the olive oil and butter in a medium saucepan over medium heat. Add the onion and fennel and sauté for 5 to 7 minutes, until tender. Season with salt and pepper.
