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!
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
Trim the fennel bulbs by cutting off the stalks and a thin slice from the base. Reserve the fronds for garnish.
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.
Bring a pot of salted water to a boil. Blanch the fennel halves for 5 minutes, then drain and pat dry. Set aside.
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.
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.
Stir in the breadcrumbs, Parmesan cheese, chopped parsley, salt, and black pepper. Mix well and remove the skillet from heat.
Place the blanched fennel halves in a baking dish. Spoon the vegetable mixture evenly into each fennel half, pressing lightly to pack the filling.
Pour the vegetable stock into the baking dish around the fennel to keep them moist while baking.
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.
Remove the dish from the oven and let cool slightly. Garnish with reserved fennel fronds before serving.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 5753 mg | 250% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 75.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 840 mg | 65% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5237 mg | 111% | |
*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.
