Toast the fennel seeds in a dry pan until aromatic. Set aside.
Crisp up the sage leaves in olive oil, then remove and set aside.
Add the courgettes and crushed garlic to the sage-infused oil.
Season with salt, cover, and braise for about 10 minutes until soft and juicy.
Finish with lemon zest and a squeeze of lemon juice.
Place the burrata on a serving plate.
Season with crushed fennel seeds, salt, and pepper.
Spoon over the warm braised courgettes and top with crispy sage.
