The other day, while browsing the fruit and vegetable stalls at the local market under my house, I found the legendary yellow zucchinis again. Remember them? I had prepared them by creating this mille feuille with potatoes! Although their production is widespread in northeastern Italy, in recent years even here in Sicily, we occasionally have the good fortune to find them during this seasonal period! Thanks to their delicate and sweet flavor, very similar to pumpkin, and their versatility, they can be used in many recipes, but in the end, nothing beats the mille feuille to win me over the most! And here is a variant with fennel, always added raw, and the addition of Greek feta which gives the dish a pleasant savoriness! In this case too, you will bring to the table a truly exquisite and succulent dish, so much so that it is considered much more than just a simple vegetable side dish! You can cut it into squares and offer it as a vegetarian entrée as part of a lunch like I did for Easter, or as a vegetable main course for a brunch or more informal dinner! The secret to its perfect success is to slice the zucchinis and fennel very thinly, creating alternating layers, in my case four, richly seasoned, with a final gratin on top that I swear, will win the whole family over!
If you like vegetables, and specifically, if you like fennel or zucchini, here are some other original and tasty ideas to draw inspiration from:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients:
- 2 white zucchinis (or yellow)
- 1 fennel
- 3.5 oz feta
- 1.75 oz grated Parmesan
- 1.4 oz breadcrumbs
- to taste chives
- to taste garlic powder
- 3.4 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the ones I use in my recipes; buying them through my blog helps support my work, while it won’t cost you anything extra!
- 1 Knife
- 1 Cutting Board
- 1 Baking Tray
- 1 Spoon
Steps:
Start by cleaning the vegetables: wash and trim the zucchinis and slice them into very thin rounds; also wash the fennel, proceed by removing the green parts, which you will set aside, then remove the base of the core and divide it into quarters. With a sharp knife, cut each part into very thin slices, on pain of the final result.
Dice the cheese.
Start composing the first layer of zucchinis, generously greasing the base of a baking tray and adding 2-3 tablespoons of water to create moisture. Salt, pepper to taste, sprinkle with a pinch of garlic powder and chives.
Season with some cubes of cheese and a generous tablespoon of grated Parmesan, finally a drizzle of olive oil.
Compose a second layer, this time with fennel slices, adjust for salt and pepper, add chives and a pinch of garlic powder.
Add some saved leaves, more diced cheese, grated Parmesan, and 1-2 tablespoons of breadcrumbs.
Continue forming a third layer, alternating the two vegetables. This time it’s the zucchinis.
Season them the same way as the previous layers and finish with a drizzle of olive oil.
Finally, form the fourth and final layer until you use up all the ingredients. Finish with plenty of breadcrumbs on top, preferably coarser, another drizzle of olive oil, and bake in a preheated oven at 375°F for about 40′ or until the tines of a fork easily reach the bottom and a beautiful golden crust has formed.
Turn off and take out of the oven. Let it cool slightly before serving.
And voilà… your fennel and zucchini mille feuille is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉You can store the fennel and yellow zucchini mille feuille in the fridge for up to 2-3 days, inside an airtight container suitable for refrigeration.
Tips, Notes, Variations, and Suggestions
🟣 Yellow zucchinis compared to their green “cousins” are a niche vegetable with undisputed qualities and virtues, but unfortunately not easily available. In this preparation, their choice is mandatory as they provide a sweeter and more aromatic note. Alternatively, you can still use white zucchinis, equally valid and certainly less watery and bitter than the green ones.
🟣 Try an even tastier variant by adding an extra layer of cherry tomatoes cut into rounds and flavoring with a handful of black olives. They will give an extra kick!
