Italian Parmesan Baked Fennel

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. 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 - Oregano – ground oregano or you can substitute with thyme, you can use either dried or fresh herbs

- Parsley – fresh Italian parsley as well 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 dear but as well 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.

- 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 is also a cancer prevention veggie.

- And in addition helps decrease the risk of Heart Disease. 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.

- 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!

Italian Parmesan Baked Fennel

- 3 medium/large fennel (cleaned and sliced)

- 3 tablespoons freshly grated Parmigiano cheese - 1½ tablespoon bread crumbs

- 2-4 tablespoons olive oil - 1 tablespoon chopped fresh Italian Parsley (optional)

- 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. Updated from March 9, 2018.

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