Tomato and Fennel Casserole
Bursting with Mediterranean flavors, this Tomato and Fennel Casserole is a comforting, vegetarian-friendly dish that's as vibrant as it is delicious. Sweet onions and tender fennel are sautéed with garlic, fresh tomatoes, and a blend of oregano and basil, creating a rich, tangy base. Topped with golden breadcrumbs and optional parmesan cheese, this oven-baked casserole strikes the perfect balance of savory and crisp. It's easy to make, with just 15 minutes of prep time, and serves as a versatile main course or hearty side dish for any occasion. Garnished with fresh parsley, this casserole is a feast for both the eyes and the palate. Perfect for weeknight dinners or gatherings, this one-pan wonder is a must-try for anyone who loves simple, flavor-packed meals!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium sweet onion
- 1 large fennel bulb
- 3 cloves garlic cloves
- 6 medium fresh tomatoes
- 2 tablespoons tomato paste
- 0.5 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese (optional)
- 2 tablespoons parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the onion and fennel bulb. Mince the garlic and dice the tomatoes into small pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and fennel slices, cooking until softened, about 10 minutes.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.
Stir in the diced tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, salt, and black pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Lightly grease a 9x13-inch casserole dish with the remaining 1 tablespoon of olive oil. Transfer the tomato and fennel mixture to the dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs and optional parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 719 mg | 15% | |
*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.
