Italian Parmesan Baked Fennel
User Reviews
5
Italian Parmesan Baked Fennel
Description
This recipe for Italian Parmesan Baked Fennel highlights fennel bulbs cut into thin slices and arranged in a baking dish. The fennel is sprinkled with a blend of freshly grated Parmesan cheese, bread crumbs, salt, black pepper, and oregano to create a flavorful crust. Olive oil is drizzled over the fennel slices before baking, contributing moisture and richness. Baking at 400°F for about 20 minutes softens the fennel to a tender consistency while browning the cheesy breadcrumb topping. The finished dish carries a delicate anise flavor from the fennel accented by the nutty Parmesan and herbaceous oregano. Adding chopped fresh Italian parsley just before serving introduces a fresh herbal note and color contrast. This manageable method turns a lesser-used vegetable into a nicely textured baked side, combining tender vegetable flesh with a crisp, cheesy top. It's an easy way to incorporate fennel’s unique taste into a meal. The recipe yields a quantity appropriate for serving multiple people and can be stored and reheated within a few days.
Ingredients
- 3 medium/large fennel cleaned and sliced
- 3 tablespoons Parmigiano Cheese freshly grated
- 1½ tablespoon bread crumbs
- ¼-½ teaspoon salt
- 1-2 dashes black pepper
- ¼ teaspoon oregano
EXTRAS
- 2-4 tablespoons olive oil
- 1 tablespoon parsley fresh Italian, chopped, optional
Instructions
- Pre-heat oven to 400°F (200°C), lightly grease a medium baking dish.
- Clean the fennel by cutting off the stalks, then cut the bulb in half lengthwise. Remove the hard core in the middle, then cut thin slices. I used medium sized fennel and cut each quarter in four. If you prefer you can leave the pieces larger by just cutting the quarters in half.
- In a small bowl mix together the parmesan cheese, bread crumbs, salt, pepper and oregano.
- Line the slices in the prepared baking pan and sprinkle with the parmesan mixture. Drizzle with a tablespoon or two of olive oil and bake for approximately 20 minutes or until the fennel is tender. Top with freshly chopped parsley before serving immediately. Enjoy!
Notes
- Leftovers keep well in an airtight container refrigerated for 2-3 days.
- Reheat gently in the oven or microwave to maintain the texture of the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 263mg | 11% |
| Potassium | 484mg | 10% |
| Fiber | 3g | 12% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 90mg | 9% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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