Squash, Fennel and Potato Bake is delectable side dish that’s great for any occasion. When I saw this appetizing dish online last summer I knew immediately it would be one our family would love, but I wasn’t sure about the fennel. Chop up a fennel bulb and add it to the ingredients? Really? (Most of you have probably never even heard of fennel, but there’s a picture below so you can see what it looks like). Tip: Fennel seeds are excellent in marinara sauce and in any Italian recipe with spaghetti or marinara sauce.

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Well I made this tasty dish last week and it was fantastic. When you cut the fennel it smells a little bit like licorice but it didn’t taste anything like that. In fact, it blended in so well with the other veggies I hardly knew it was there except for a mild sweet onion-celery-type taste.

This great veggie casserole has yellow and zucchini squash, carrots, red potatoes, fennel, onions, garlic and lots of delicious seasonings that make it special. Then the Squash, Fennel and Potato Bake is topped with Parmesan cheese which adds a nice finish to a wonderful dish. I used 4C brand Gluten Free Italian bread crumbs to keep this dish gluten free.

Squash, Fennel and Potato Bake is a healthy, low calorie side dish that is relatively easy to put together. Basically, you chop everything up and then toss all the ingredients together and bake it. You do need to make sure the squash is cut in larger chunks  then the potatoes because they cook more quickly and can get mushy otherwise.

This recipe makes 12 servings so you can easily make it for company, use it as a holiday side dish, or put half in another dish and freeze to make later.

If you’re looking for a inventive new way to use garden produce or veggies from your CSA (community supported agriculture), then consider this tasty dish. It has wonderful flavors and is a great side dish for almost any main dish. We served it as a side for Grilled Salmon, but certainly you can serve this with chicken, roast beef or pork, or even lamb.

When I initially posted this recipe in April 2013, it was a month before I started using my Canon camera regularly. I was still using an iPhone so the pictures were not as sharp as I would have liked. I recently remade this recipe for dinner (June 2016) and took some new photos while I was at it. While you can certainly use any kind of bread crumbs, I really like making it with gluten free crumbs. Parmesan cheese on top adds a succulent and savory flavor to this dish that’s irresistible.

Squash, Fennel and Potato Bake is an incredibly tasty side dish. It’s great for company or on a holiday menu.

Sprinkle parmesan cheese on top before final baking and then again as a garnish for serving. Absolutely mouthwatering.

The seasonings in this dish are wonderful. Don’t be afraid to purchase fennel. It’s a wonderful veggie to cook with like leeks. It flavored the casserole incredibly well.

Here’s what I did.

I used these ingredients.

This is a fennel bulb. Cut the green spokes off the top and then chop the bottom like you would an onion.

Place cubed potatoes, zucchini, yellow squash and carrots in a mixing bowl. I sliced the carrots thin and cut the potatoes in smaller chunks than the zucchini and squash. This ensures that all the veggies cook in relatively the same amount of time.

Add onions, garlic and fennel.

Add gluten free bread crumbs, seasonings, and olive oil.

Grease a 9×13″ glass baking dish or spray with olive oil cooking spray. Add veggie mixture to baking dish.

Bake at 400 (uncovered) for about 45 minutes. Veggies should be tender. Remove from oven.

Add parmesan cheese and bake about 5 minute longer until cheese melts.

This makes a lot. You can easily get 12 servings out of this recipe.

I loved the flavorful combination of veggies, seasonings, and cheese in Squash, Fennel and Potato Bake. It was quite tasty. Because it uses so many different veggies, it’s a great way to get your kids to eat their veggies!

If you’re trying to use up garden produce or veggies from your CSA then consider this tasty dish. I sprinkled a lot of cheese on the casserole and then added a little more to my plate! 

Here’s the recipe.

SQUASH, FENNEL, AND POTATO BAKE

(Recipe adapted from Health Without Sacrifice)

Squash, Fennel and Potato Bake

Teresa Ambra

Healthy and delicious veggie side dish featuring yellow squash, zucchini, red potatoes, and fennel. Then the recipe is seasoned and topped with Italian bread crumbs and parmesan cheese. Great for holiday baking.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Veggie/Casserole/Side Dish

Cuisine American

Servings 12

Calories 144 kcal

Equipment

• 1 9x13" glass baking dish
• 1 sharp knife to cut vegetabbles
• 1 vegetable peeler
• measuring cups
• measuring spoons
• 1 large mixing bowl
• 1 wooden spoon

Ingredients

  

1x2x3x

• 3 medium red potatoes cubed
• 1 large zucchini cubed
• 1 medium yellow squash cubed
• 1 small onion chopped
• 1 fennel bulb chopped
• 1 large Carrot peeled and chopped into 1/8 inch coins and then quartered
• 2 cloves garlic chopped into slivers
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1/4 tsp. paprika
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2 cup dry Italian bread crumbs gluten free bread crumbs or Homemade Bread Crumbs
• 4 tbsp. olive oil
• olive oil cooking spray
• 1/2 cup Parmesan cheese
• 1/4 cup Parmesan cheese for garnish, if desired

Instructions

 

• Preheat the oven to 400° and spray baking dish with olive oil cooking spray.
• Toss together the potatoes, zucchini, yellow squash, onion, fennel, carrots, garlic, rosemary, thyme, paprika, salt, pepper, and bread crumbs in a very large mixing bowl.
• Drizzle olive oil over top of the veggies and stir to combine.
• Spread contents into the prepared baking dish.
• Bake for about 45 minutes, stirring every 15 minutes, until potatoes are tender and lightly brown.
• Remove from oven.
• Sprinkle Parmesan cheese evenly over top.
• Bake about 5 minutes more until cheese melts.

Notes

NOTE: It is helpful to slice the carrots thin, but the potatoes in small cubes and the squash and zucchini in large chunks so the veggies can all be cooked through at about the same time.

 

NOTE: If you use homemade or plain bread crumbs, you may want to increase seasonings by including about a half teaspoon of parsley and 1/4 tsp. each of Italian seasoning and garlic salt.

 

Recipe adapted from Health Without Sacrifice.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 144kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 365mgPotassium: 501mgFiber: 3gSugar: 3gVitamin A: 1263IUVitamin C: 16mgCalcium: 104mgIron: 2mg

Keyword carrots, casserole, potatoes, side dish, yellow squash, zucchini

Tried this recipe?Let us know how it was!

Doesn’t this look wonderful? Squash, Fennel and Potato Bake has great flavor. Adding gluten free Italian bread crumbs was an excellent way to bump up the flavor and add texture to the dish.

This is a great side dish for company.  If you have fresh thyme and rosemary consider using them instead. Fennel added a nice touch to the dish. It’s not an overpowering vegetable by any means, but a nice accompaniment to the other veggies.

Squash, Fennel and Potato Bake is a great way to use up fresh garden veggies, but most of these ingredients are available almost any time of the year these days. While you can use regular Italian bread crumbs, they all use high fructose corn syrup. So I like making either my own Homemade Bread Crumbs or using gluten free bread crumbs.

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Squash, Fennel and Potato Bake

Teresa Ambra

Healthy and delicious veggie side dish featuring yellow squash, zucchini, red potatoes, and fennel. Then the recipe is seasoned and topped with Italian bread crumbs and parmesan cheese. Great for holiday baking.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Veggie/Casserole/Side Dish

Cuisine American

Servings 12

Calories 144 kcal

Equipment

• 1 9×13" glass baking dish
• 1 sharp knife to cut vegetabbles
• 1 vegetable peeler
• measuring cups
• measuring spoons
• 1 large mixing bowl
• 1 wooden spoon

Ingredients

  

1x2x3x

• 3 medium red potatoes cubed
• 1 large zucchini cubed
• 1 medium yellow squash cubed
• 1 small onion chopped
• 1 fennel bulb chopped
• 1 large Carrot peeled and chopped into 1/8 inch coins and then quartered
• 2 cloves garlic chopped into slivers
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1/4 tsp. paprika
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2 cup dry Italian bread crumbs gluten free bread crumbs or Homemade Bread Crumbs
• 4 tbsp. olive oil
• olive oil cooking spray
• 1/2 cup Parmesan cheese
• 1/4 cup Parmesan cheese for garnish, if desired

Instructions

 

• Preheat the oven to 400° and spray baking dish with olive oil cooking spray.
• Toss together the potatoes, zucchini, yellow squash, onion, fennel, carrots, garlic, rosemary, thyme, paprika, salt, pepper, and bread crumbs in a very large mixing bowl.
• Drizzle olive oil over top of the veggies and stir to combine.
• Spread contents into the prepared baking dish.
• Bake for about 45 minutes, stirring every 15 minutes, until potatoes are tender and lightly brown.
• Remove from oven.
• Sprinkle Parmesan cheese evenly over top.
• Bake about 5 minutes more until cheese melts.

Notes

NOTE: It is helpful to slice the carrots thin, but the potatoes in small cubes and the squash and zucchini in large chunks so the veggies can all be cooked through at about the same time.

 

NOTE: If you use homemade or plain bread crumbs, you may want to increase seasonings by including about a half teaspoon of parsley and 1/4 tsp. each of Italian seasoning and garlic salt.

 

Recipe adapted from Health Without Sacrifice.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 144kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 365mgPotassium: 501mgFiber: 3gSugar: 3gVitamin A: 1263IUVitamin C: 16mgCalcium: 104mgIron: 2mg

Keyword carrots, casserole, potatoes, side dish, yellow squash, zucchini

Tried this recipe?Let us know how it was!