Italian Parmesan Baked Fennel
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.
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.
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!
Italian Parmesan Baked Fennel
Ingredients
- 3 medium/large fennel (cleaned and sliced)
- 3 tablespoons freshly grated Parmigiano cheese
- 1½ 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
Nutrition
Updated from March 9, 2018.
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Excellent!
Hi Miska, thanks glad you enjoyed it. Take care!
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 !
Hi Regina, thanks so much, glad you enjoyed it. I find when baked most of the strong taste will disappear. Take care!
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!
Hi Patricia, thanks so much, so glad you enjoyed it. Take care!
Easy recipe. Great taste
Hi Christine, thanks glad you enjoyed it.
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…….
Hi Diane, thanks so much, I hope you enjoy it. I love fennel too! 🙂
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!
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. 🙂
So easy and so good! Yum!
Hi Amanda, thanks it is.
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.
Hi Sandi, thanks I usually serve it raw too, but baked is so good. I hope you enjoy it.
Oh, I love fennel! I definitely want to try this – looks delicious!
Hi April, thanks, I love it too and baked is amazing. Let me know what you think. 🙂