Ingredients

• 2 fennel bulbs cut in half lengthwise
• 2 tablespoons extra-virgin olive oil
• 1/2 cup fresh bread crumbs
• 1/4 cup chopped fresh basil
• 1/4 cup chopped Italian parsley
• 1/4 cup grated provolone cheese
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon pepper