2 fennel bulbs
2 tablespoons extra-virgin olive oil (25 mL)
1/2 cup fresh bread crumbs (125 mL)
1/4 cup chopped fresh basil or Italian parsley (50 mL)
1/4 cup grated provolone cheese (50 mL)
2 tablespoons grated Parmesan cheese (25 mL)
1/2 teaspoon grated lemon rind (2 mL)
1/2 teaspoon pepper (2 mL)

Trim stalks from fennel bulbs; cut each bulb into quarters. Steam for about 20 minutes or until almost tender.

Place, cut side up, in shallow baking dish. Drizzle with oil. Stir together bread crumbs, basil, provolone and Parmesan cheeses, lemon rind and pepper; sprinkle over fennel. Bake in 375°F (190°C) oven for 20 to 25 minutes or until tender and cheese is golden brown.

Yield: 4 servings