Italian Parmesan Baked Fennel

Italian Baked Fennel is an easy side dish, made with fresh Italian parsley, Parmesan cheese and a little Olive oil. So good and good for you!

Good thing about having a brother and sister in-law that have a large garden,  they plant so much that I am lucky to receive lots of fresh produce. From zucchini to eggplant and of course fresh tomatoes.

This year there was an over abundance of Fennel. We love this vegetable. Any and every way.

I usually make a fast and easy Raw Fennel Salad, just slice it up and toss with a little salt and olive oil, or add it to a green tossed salad.

Recipe Ingredients

• Fennel – 2-3, cleaned and thinly sliced
• Parmesan cheese – freshly grated parmesan cheese
• Bread crumbs – or panko crumbs
• Salt
• Pepper
• Oregano – ground oregano
• Parsley – fresh Italian parsley also known as flat leaf parsley
• Olive oil – good quality olive oil

 

How to make Parmesan Baked Fennel

Clean the fennel by cutting off the stalks, then cut the bulb in half lengthwise. Remove the hard core in the middle, then cut into thin slices.

In a small bowl mix together the parmesan, 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 until the fennel is tender. Serve immediately.

Is Fennel good for you? It sure is.

• Because of it’s calcium content, it helps to maintain bone strength.
• Which mean it is also good for your skin.
• It helps to lower blood pressure.
• It helps in digestion.
• It is also a cancer prevention veggie.
• And also helps decrease the risk of Heart Disease. So eat away!

What does Fennel taste like?

Some people say it has a licorice taste, I find it has a slight licorice taste but nothing over powering. Try not to use the tops if you don’t like the licorice taste. And baked, it is out of this world, delicious.

How to cut Fennel?

1. Cut off the stalks.
2. Cut the bulb in half lengthwise, then cut it in half again.
3. Remove the hard core in the middle.
4. Slice the quarters as thin or thick as you like.
5. Use immediately or refrigerate and use within 2 days.

How to store Leftover Baked Fennel

Store any leftovers in an airtight container in the fridge. It will last for up to 2-3 days. Re-heat in a microwave or in the oven.

I have been making this Italian Parmesan Baked Fennel Recipe so many times this year, I am obsessed with it.I hope you enjoy this Simple and Easy Gratin Baked Fennel. Buon Appetito!

More Easy Italian Vegetable Recipes

• Simple Italian Green Toss
• Artichokes alla Romana
• Italian Grilled Eggplant

Italian Parmesan Baked Fennel

Rosemary Molloy

Italian Baked Fennel is an easy side dish, made with fresh Italian parsley, Parmesan cheese and a little Olive oil.  So good and good for you!

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Italian

Servings 4 servings

Calories 58 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2-3 fennel (cleaned and thinly sliced)
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon bread crumbs
• ¼ teaspoon salt
• 1-2 dashes pepper
• ¼ teaspoon oregano

EXTRAS

• 1-2 tablespoons olive oil
• 1 tablespoon chopped fresh Italian Parsley (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.  
• 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

Store any leftovers in an airtight container in the fridge. It will last for up to 2-3 days. Re-heat in a microwave or in the oven.

Nutrition

Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Cholesterol: 2mg | Sodium: 263mg | Potassium: 484mg | Fiber: 3g | Vitamin A: 265IU | Vitamin C: 15.3mg | Calcium: 90mg | Iron: 1.1mg

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