Italian Parmesan Baked Fennel

5 from 12 votes
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Italian Baked Fennel is an easy side dish, made with fresh Italian parsley, Parmigiano cheese and a little Olive oil. So good and good for you!

Fennel in a white pan.


 

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
  • Parmigiano – freshly grated parmigiano
  • Breadcrumbs – or panko crumbs
  • Salt
  • Black pepper
  • Oregano – ground oregano or you can substitute with thyme, you can use either dried or fresh herbs
  • Parsley – fresh Italian parsley also known as flat leaf parsley
  • Extra Virgin Olive oil – good quality olive oil

Additional ingredients

If you prefer you could add some lemon zest or even a drizzle of lemon juice, some chopped garlic

What is authentic Parmigiano?

Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.

How to make a Parmigiano Roasted Fennel Recipe

Clean the fennel bulbs by cutting off the stalks, then cut the bulb in quarters. Remove the hard core in the middle, then cut into thinnish 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.

Cleaning the fennel on a board.

In a small bowl mix together the parmesan, bread crumbs, salt, pepper and oregano.

The crumb mixture mixed in a black bowl.

Line the sliced fennel in a single layer in the parchment paper lined baking sheet and sprinkle with the parmesan mixture. Drizzle with a tablespoon or two of olive oil and bake until the fennel is tender. Serve immediately.

The raw fennel in the pan before baking with the bread crumb mixture on top.

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!
Baked fennel in the pan.

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.

More Easy Italian Vegetable Recipes

Baked fennel on a spoon.

I have been making this Italian Parmigiano Baked Fennel Recipe so many times this year. It has become one of our favorite side dishes.I hope you enjoy it too! Buon Appetito!

Baked fennel in the pan.

Italian Parmesan Baked Fennel

Rosemary Molloy
5 from 12 votes
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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 4 servings
Calories 58 kcal

Ingredients

  • 3 medium/large fennel (cleaned and sliced)
  • 3 tablespoons freshly grated Parmigiano cheese
  • tablespoon bread crumbs
  • ¼-½ teaspoon salt
  • 1-2 dashes pepper
  • ¼ teaspoon oregano

EXTRAS

  • 2-4 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. 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

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
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from March 9, 2018.

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18 Comments

  1. I don’t like fennel because of its licorice taste but decided to try this. It was so good, and it married all the flavors together. I will defiantly be making this again. I was very surprised !

  2. 5 stars
    Outstanding! I absolutely love fennel – I usually eat it raw but have been looking for a recipe to bake it. So flavorful – I added some garlic. This is definitely going into my rotation, thx!

  3. Hi Rosemary!
    I have tried several fennel recipies, but this is a new one and it looks both simple and delicious! I LOVE fennel. Can’t wait to try it! Thanks for the post, Rosemary…….

  4. 5 stars
    How is it that I am first generation American of an Italian immigrant and until now did not have a clue that fennel was good for anything other than making really great hot sausage with garlic? I’ve been cheated! 🙂
    This looks amazing and I can’t wait to try it both fresh and baked as soon as some deserving fennel crosses my path. Thanks for sharing!

    1. Hi Kara, haha yes you have been cheated. Baked and raw fennel is so good. It is one of my favourite vegetables. Let me know what you think. 🙂

  5. 5 stars
    I love this recipe. I feel silly, but I have never cooked fennel. I enjoy it all of the time cold in salads. I can’t wait to try your recipe.

5 from 12 votes (6 ratings without comment)

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