Cheesy fennel, a simple and delicious main dish, perfect for everyday dinner. The recipe is quick and does not require pre-boiling the vegetables. In fact, I cut them very thinly using a mandoline. This is the trick to get even cooking of the vegetables, without too many steps and without dirtying extra pans. Time in the kitchen, as we know, is always less, and it’s always helpful to use these little tricks. For this recipe, I used scamorza, but you can also replace it with pizza mozzarella. The important thing is that the cheese you use is a melting cheese. Please, not fresh mozzarella, because it would release too much water during cooking and you would risk compromising the recipe. If you really want to use it, I recommend letting it drain very well.

Crispy on the outside and melty inside, thanks to the scamorza that melts and the cheese that creates a golden and irresistible crust. The addition of paprika makes them spicy and even more delicious. So, if you think fennel might be a bland vegetable, this recipe will definitely change your mind. A super tasty side dish, perfect to accompany any second course. And now, let’s go to the kitchen together, because the cheesy fennel will be ready in a click!

If you are interested in other tasty and light side dish recipes, also read: