An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (12)
Italian Parmesan Baked Fennel
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 8%
CARBS 15G35% OF CAL
6G FIBER3G OTHER7G TOTAL SUGAR
FAT 12G62% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted fennel bulbs topped with breadcrumbs, parmesan, herbs, and olive oil, then baked until tender. A simple Italian vegetable side with a savory, herbed crust.
sideitalian🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 2-4 tablespoons olive oil
- 1 tablespoon chopped fresh Italian Parsley (optional)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 8%
CARBS 15G35% OF CAL
6G FIBER3G OTHER7G TOTAL SUGAR
FAT 12G62% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 428mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 743mg
- Calcium
- 142mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.