In a skillet over medium heat, gently sauté the radishes in the oil until soft. Season with salt and pepper. Add the zucchini, onions, garlic and fennel seeds. Continue sautéing gently for 3 minutes. Season with salt.
Deglaze with the port and reduce until all liquid has evaporated. Add the thyme and adjust the seasoning. Delicious with Maple-Glazed Chicken Livers.