Fennel Baked With Tomatoes and Parmesan
Updated October 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
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Ingredients
4 heads fennel
½ cup extra-virgin olive oil
1 clove garlic, minced (green part removed)
2 cups canned Italian tomatoes, chopped, with their juice
Coarse salt and freshly ground pepper to taste
½ cup dry bread crumbs, preferably homemade
½ cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
33 grams carbs; 13 milligrams cholesterol; 461 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 33 grams fat; 10 grams fiber; 965 milligrams sodium; 12 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
- Step 3
Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
- Step 4
Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.
Private Notes