Fennel Gratin with Tomatoes and Mozzarella Cheese

For the fennel gratin with tomatoes and mozzarella, first clean the fennel, cut away the stalk and pull the coarse strings.

Cut everything into quarters and boil for about 7 minutes. Then drain. Put the fennel greens aside.

Peel and chop the onion and sauté it with the finely chopped, peeled garlic clove in a little butter.

The still hot water from the cooked fennel can now be used to pour over the tomatoes.

Then peel, seed and chop the tomatoes and add to the onions. Let everything melt together aromatically for 1-2 minutes.

Cut the mozzarella into small pieces and mix with the tomatoes, onions and garlic and season with basil.

Put the fennel in a baking dish and pour the tomato sauce over it.

Finally, mix the chopped fennel greens, grated lemon zest, butter and breadcrumbs and use it to gratinate the fennel.

Bake the fennel gratin with tomatoes and mozzarella in a preheated oven at 180°C for about 20 minutes.

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