Squash, Fennel and Potato Bake

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.

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 | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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.

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

I used these ingredients.

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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.

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

Add onions, garlic and fennel.

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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!

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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)

Print Recipe
Squash, Fennel and Potato Bake BigOven - Save recipe or add to grocery list Yum
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.
Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree
Instructions
  1. Preheat the oven to 400° and spray baking dish with olive oil cooking spray.
  2. 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.
  3. Drizzle olive oil over top of the veggies and stir to combine.
  4. Spread contents into the prepared baking dish.
  5. Bake for about 45 minutes, stirring every 15 minutes, until potatoes are tender and lightly brown.
  6. Remove from oven.
  7. Sprinkle Parmesan cheese evenly over top.
  8. Bake about 5 minutes more until cheese melts.
Recipe 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.

 

[b]Squash, Fennel and Potato Bake[/b]
Recipe Type: Veggie/Casserole/Side Dish
Cuisine: American
Author: Teresa Ambra adapted from [url href=”http://healthwithoutsacrifice.wordpress.com/2012/07/19/squash-fennel-and-potato-bake/” target=”_blank” title=”squash fennel and potato bake”]Health Without Sacrifice[/url]
Prep time:
Cook time:
Total time:
Serves: 12
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.
Ingredients
  • 3 medium red potatoes, cubed
  • 1 large zucchini, cubed
  • 1 medium yellow squash, cubed
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 1 large carrot, chopped into 1/8 inch coins and then quartered
  • 2 garlic cloves, chopped into slivers
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1/4 tsp. paprika
  • 1 tsp. sea salt
  • ½ tsp. pepper
  • ½ cup dry Italian bread crumbs, [url href=”http://www.4cstore.com/category/gluten-free-crumbs” target=”_blank”]4C Gluten Free Italian bread crumbs[/url] or [url href=”http://cantstayoutofthekitchen.com/2013/07/14/homemade-bread-crumbs/” target=”_blank”]Homemade Bread Crumbs[/url]
  • 4 tbsp. olive oil
  • olive oil cooking spray
  • ½ cup Parmesan cheese
  • additional Parmesan cheese for garnish, if desired
Instructions
  1. Preheat the oven to 400° and spray baking dish with olive oil cooking spray.
  2. 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.
  3. Drizzle olive oil over top of the veggies and stir to combine.
  4. Spread contents into the prepared baking dish.
  5. Bake for about 45 minutes, stirring every 15 minutes, until potatoes are tender and lightly brown.
  6. Remove from oven.
  7. Sprinkle Parmesan cheese evenly over top.
  8. Bake about 5 minutes more until cheese melts.
Notes
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.[br][br]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.

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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.

Squash, Fennel and Potato Bake | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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 | Can't Stay Out of the Kitchen | this amazing #casserole will blow your socks off! Great for company or as a #holiday #sidedish. #potatoes #zucchini #glutenfree

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.

You may also enjoy these delicious recipes!

Squash and Carrot Casserole

Squash and Carrot Casserole | Can't Stay Out of the Kitchen

 

Zucchini Supreme

Zucchini Supreme | Can't Stay Out of the Kitchen | this fantastic side dish is easy to make and filled with #zucchini and #cheese! Perfect #casserole for #FathersDay or other #holiday menus.

 

Caramelized Onion, Zucchini, Tomato and Mushroom Tart

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13 Replies to "Squash, Fennel and Potato Bake"

  • 101 Holiday Side Dishes - Can't Stay Out of the Kitchen April 24, 2015 (7:17 pm)

    […] 95. Squash, Fennel and Potato Bake […]

  • Ham and Lima Bean Soup - Can't Stay Out Of The Kitchen January 27, 2015 (8:46 am)

    […] was a fennel bulb. John had purchased two at the store for me the other day so I could make the Squash, Fennel and Potato Bake recipe. I still had one to use up so I thought I would add it to this recipe. Raw fennel tastes […]

  • Sweet and Sour Beets - Can't Stay Out Of The Kitchen November 25, 2014 (5:40 pm)

    […] served Sweet and Sour Beets with Grilled Salmon with Homemade Tartar Sauce and Squash, Fennel and Potato Bake. I’m not a big fan of beets but the sweet and sour sauce with orange zest really helps make […]

  • comment-avatar
    Deanna April 16, 2013 (8:54 pm)

    These pictures are gorgeous!!! I’m glad your family liked it! Thanks again for letting me know and posting 🙂

    • comment-avatar
      Teresa April 17, 2013 (8:48 am)

      You’re welcome. It’s even tasty reheated! Thanks for sharing this great recipe.

  • comment-avatar
    Tamara Leigh: The Kitchen Novelist April 16, 2013 (5:49 am)

    Looks delish! I’ve never used fennel–will have to give it a try.

    • comment-avatar
      Teresa April 16, 2013 (10:38 am)

      It is good, and since John bought me two fennel bulbs I’m going to have to figure out a way to use the other one!

  • comment-avatar
    Shari Kelley April 16, 2013 (12:03 am)

    Every ingredient you mentioned in the first paragraph we are growing in our garden right now. I think I am meant to make this dish! We grew fennel for the first time last year, and I had to Google what to do with it. I had never used it before, but we ended up loving it so I planted more this year. Thanks for sharing this recipe!

    • comment-avatar
      Teresa April 16, 2013 (10:42 am)

      I really liked how it turned out! The biggest thing is probably chopping the veggies because carrots and potatoes take longer to cook you have to cut them smaller than the squash otherwise the squash will overcook and get mushy (according to the gal who originated the recipe). I loved the different tastes and textures in this recipe. Hope it turns out well for you.

  • comment-avatar
    Liz April 15, 2013 (9:54 pm)

    It is amazing how far vegetables stretch. You know veggies are right up my alley. 🙂

    • comment-avatar
      Teresa April 16, 2013 (10:42 am)

      This is a great Meatless Monday dish. It’s quite filling and very satisfying!

  • comment-avatar
    Nickida April 15, 2013 (8:41 pm)

    This looks really yummy. Thanks for pulling my potato breakfast bake in the list.

    • comment-avatar
      Teresa April 16, 2013 (10:43 am)

      You’re welcome. It looked really good!

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