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2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbs
Salt
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
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