5 from 12 votes

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!

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.

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!

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?

Cut off the stalks.
Cut the bulb in half lengthwise, then cut it in half again.
Remove the hard core in the middle.
Slice the quarters as thin or thick as you like.
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

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!