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- 2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbs
- 3-4 Tbsp olive oil
- 1/2 cup grated parmesan cheese (about 2 ounces)
- 1/2 cup bread crumbs (herbed or plain)
- 2 teaspoons fresh thyme
- 1/2 cup shredded mozzarella cheese (about 2 ounces)
- Chopped fennel fronds, for garnish
Directions:View on Simply Recipes
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