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Grilled Fennel with Parmesan and Lemon

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Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you’re not a fennel fan, this is the recipe that may change your mind!

Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you're not a fennel fan, this is the recipe that may change your mind!Grilled Fennel with Parmesan and Lemon

This dish serves as the perfect side veggie to any meal like Chicken Francese, Baked Scallops, Shrimp or any steak.

When raw, it has a licorice-like taste that I’m not a fan of, but when you grill it, the flavor changes completely, and it has more of a mild taste like a bok choy.

The charred edges, drizzled with olive oil and lemon juice and finished with shaved Parmigiano Reggiano is my new favorite way to prepare it. You can serve this as a side dish for four, or also have it as a warm salad for two. You can do this indoors on a grill pan or also make it outside on the grill.

Some of the benefits of eating fennel include a high source of potassium, vitamin A, C and calcium.

Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you're not a fennel fan, this is the recipe that may change your mind!

Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you're not a fennel fan, this is the recipe that may change your mind!

More Vegetable Side Dishes you might enjoy:

Grilled Fennel with Parmesan and Lemon

4.41 from 5 votes
1
Cals:58
Protein:2
Carbs:7
Fat:3
Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you're not a fennel fan, this is the recipe that may change your mind!
Course: Side Dish
Cuisine: American
Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you're not a fennel fan, this is the recipe that may change your mind!
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Yield: 4 servings
Serving Size: 2 slices  

Ingredients

  • 12 oz fennel bulb 1 large, stalks and fronds removed
  • olive oil spray
  • kosher salt and black pepper to taste
  • 1/2 tbsp olive oil
  • 1/2 lemon juice of
  • 1/2 oz Parmigiano Reggiano shavings

Instructions

  • Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom.
  • Cut each half into (4) 1/4-inch thick slices to give you a total of 8 slices.
  • Spray each side with olive oil and season with salt and pepper.
  • Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
  • Set aside on a platter, drizzle with olive oil and lemon juice and top with the parmesan shavings.
  • Serve warm.

Last Step:

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Nutrition

Serving: 2 slices  , Calories: 58 kcal, Carbohydrates: 7 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 0.8 g, Cholesterol: 2.6 mg, Sodium: 106 mg, Fiber: 3 g

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31 comments on “Grilled Fennel with Parmesan and Lemon”

  1. Avatar photo
    Jillian Forsyth

    Made this recipe for entree tonight and honestly it was absolutely brilliant! So easy and tasty! Have sent it to nearly everyone I know to try! My slices were a little thicker due to the way I cut them so also cooking for a little longer than the recipe but can’t tell you how happy this has made me on a cool Sydney winter evening. Thank you!! 

  2. Made this & mixed the grilled fennel with some sautéed radishes before adding the parm & lemon and it was amazing! What a delicious was to cook fennel… the hit of the meal, thank you! 

  3. We bought Fennel for another recipe and then forgot where we saw the recipe (senior moment).  Since Skinnytaste is my ‘go to’ site I searched and found this recipe.  We made it with Flounder Picatta and it was an amazing meal.  I have never made Fennel and was pleasantly surprised at the flavor.  It is mild enough that I am going to try serving it to our granddaughters.  I had Asiago cheese that I needed to use so we used that instead of the Parmesan and we thought it was great.  Thanks for another wonderful meal Gina!

  4. Happy Friday! Just letting you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for April 2015. Great recipe; I hope a lot of my readers will click over here and try it!