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 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)
- 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
- 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.
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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