Vegetable Stuffed Fennel Bulbs

Elevate your vegetarian dinner game with these delightful Vegetable Stuffed Fennel Bulbs—a show-stopping dish that combines tender, licorice-scented fennel with a vibrant medley of vegetables and savory breadcrumbs. Blanched fennel halves are hollowed out and packed with a flavorful filling of sautéed onion, garlic, carrot, zucchini, and tomato, then topped with a hint of Parmesan and fresh parsley for a perfect balance of textures and flavors. Baked in a bath of vegetable stock to keep them moist and aromatic, these stuffed fennel bulbs emerge tender and golden-brown, ready to impress at any table. Ideal as a stunning side or a light entrée, this Mediterranean-inspired recipe is as nutritious as it is delicious. Serve warm, garnished with delicate fennel fronds for a restaurant-worthy presentation everyone will love!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 fennel bulbs
• 2 tablespoons olive oil
• 1 onion
• 2 garlic cloves
• 1 carrot
• 1 zucchini
• 1 tomato
• 0.5 cup breadcrumbs
• 0.25 cup Parmesan cheese
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup vegetable stock

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Trim the fennel bulbs by cutting off the stalks and a thin slice from the base. Reserve the fronds for garnish.

Step 3

Cut the fennel bulbs in half lengthwise and carefully hollow out the center, leaving a sturdy shell. Chop the removed fennel into small pieces and set aside.

Step 4

Bring a pot of salted water to a boil. Blanch the fennel halves for 5 minutes, then drain and pat dry. Set aside.

Step 5

Heat the olive oil in a large skillet over medium heat. Finely chop the onion and garlic and add them to the skillet. Cook until softened, about 3 minutes.

Step 6

Dice the carrot, zucchini, and tomato, and add them to the skillet along with the chopped fennel. Cook for another 5–7 minutes until the vegetables are tender.

Step 7

Stir in the breadcrumbs, Parmesan cheese, chopped parsley, salt, and black pepper. Mix well and remove the skillet from heat.

Step 8

Place the blanched fennel halves in a baking dish. Spoon the vegetable mixture evenly into each fennel half, pressing lightly to pack the filling.

Step 9

Pour the vegetable stock into the baking dish around the fennel to keep them moist while baking.

Step 10

Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes until the fennel is tender and the top is golden brown.

Step 11

Remove the dish from the oven and let cool slightly. Garnish with reserved fennel fronds before serving.

Nutrition Facts

Serving size	(1725.8g)

Amount per serving	% Daily Value*
Calories	1117.5

Total Fat 43.1g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 3.6g
Cholesterol 22.2mg	0%
Sodium 5753.1mg	0%
Total Carbohydrate 164.7g	0%
Dietary Fiber 38.4g	0%
Total Sugars 75.2g
Protein 37.0g	0%

Vitamin D 0IU	0%
Calcium 840.5mg	0%
Iron 12.6mg	0%
Potassium 5236.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 12.4%

Carbs: 55.1%