Baked Fennel Gratin
Fennel wants you to love it, it really does. Its been a quiet bystander in the produce aisle, but its time has come and it wants to be seen!
Fennel is a super fabulous vegetable that is very low in calories and for someone watching calorie intake, it can be your best friend! You can eat it fresh with hummus or ranch dressing or you can make it into a wonderful fresh salad, but baking it makes its natural sweetness come to life!
I want to make you LOVE fennel because it tastes so good and because its so good for you and because I personally LOVE it! You can read all about its healthy benefits to your body here.
This recipe can be whipped up pretty quickly so its perfect for any day of the week. This would be a great side dish with any meal, especially helpful if you are watching your carb intake. This is so filling and you can eat the whole bulb for only 80 calories!
Tip: If you are not sure how to cut the fennel, read this post.
Nutrition Info
Servings: 6* Calories: 66* Fat: 3g* Fiber: 2g* Carbs: 6g* Protein: 5g* Points+: 2* Old Points: 1*
Try pairing this with my Healthy Chicken Enchilada Bake, Low Fat Chicken Piccata, or Turkey Meatloaf Muffins!
Have I shared enough to make you at least interested and maybe WANT to try this fabulous vegetable?
Baked Fennel Gratin
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Ingredients
- 1 fresh fennel bulb, sliced
- 1 cup sweet yellow pepper, sliced
- 1 cup sweet red pepper, sliced
- 1/4 cup Parmesan, grated
- 1 tablespoon olive oil
- 1/4 cup mozzarella, part-skim, shredded
- 2 scallions, chopped or 1/4 cup onion chopped
- salt/pepper to taste
- nonstick cooking spray
Directions
- Preheat oven to 375 degrees.
- Spray a large casserole dish with nonstick cooking spray.
- Heat oil in a saute pan and add sliced fennel and peppers. Cook until tender.
- Add scallions and seasonings to fennel and saute a minute more.
- Place all into baking dish
- Sprinkle with Parmesan and mozzarella.
- Bake covered for 20 minutes. Uncover and bake five more minutes until cheese is nicely melted.
- Serve warm and enjoy!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This was great! I put extra cheese on half for my husband. Thanks for the great recipe.
Glad u liked it and the hubby!
yum! I love the intense licorice flavor of fennel and even eat it raw! My hubby thinks fennel is a little too intense – this recipe might tone that crazy flavor down a little bit and be a great compromise for us – adding to my “must try” list!
What does Fennel look like in the produce section?
If you do a Google search, you will find plenty of images. Sometimes it is labeled as anise.
There is picture of the whole bulb on my recipe post for fresh fennel salad.
Celia and Brenda, Thank you both for the help.