Roasted Fennel With Zucchini
1 fennel bulb, with greens and base removed (sliced)
1 zucchini (cut in half, then cut in quaters)
1/4 cup powdered vegan Parmesan cheese
3 tablespoon pine nuts
Thyme, to taste
Olive oil
Salt and pepper, to taste
Preheat oven to 375 degrees. Lightly coat the bottom of a 8" baking dish with olive oil. Layer zucchini sticks and fennel slices in a baking pan. Drizzle with some additional olive oil. Sprinkle on thyme, salt, pepper, vegan Parmesan cheese and pine nuts. Cover with foil. Bake for 30-45 minutes. I like to let it cook until the small pieces crisp-up and nearly burn, and the large pieces are tender. Serve immediately. Makes two generous servings. This stuff is so good!
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6 comments:
sounds so yummy...nice job.
Thanks, it really is super yummy.
I really should give this a try - I've always wanted to try cooking with fennel as a main ingredient but never have
Yeah, it's funny, I had never prepared fennel, until about two monthes ago, when I decided to broaden my horizons. Now I'm hooked!
I love fennel in salads instead of celery...
Thats what I want to do next, use it in a salad.
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