Fennel Baked With Tomatoes and Parmesan
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
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Ingredients
- 4heads fennel
- ½cup extra-virgin olive oil
- 1clove garlic, minced (green part removed)
- 2cups canned Italian tomatoes, chopped, with their juice
- Coarse salt and freshly ground pepper to taste
- ½cup dry bread crumbs, preferably homemade
- ½cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
461 calories; 33 grams fat; 7 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 12 grams protein; 965 milligrams sodium
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.
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