Try this broccoli rabe recipe from smitten kitchen:
Fennel with Parmesan Cheese
from The Victory Garden Cookbook
2 fennel bulbs
1/2 cup freshly grated parmesan cheese
3 Tbs butter
Salt and pepper
Wash and trim fennel bulbs and blanch or steam until tender but firm, 8-15 minutes.
Cool to touch and quarter, leaving a thin layer of the core to hold the fennel together, and arrange, cut side up, in a buttered 1 1/2 quart baking dish. Cover with grated cheese and dabs of butter; season with salt and pepper. Bake in a preheated 400 degree oven for 20-25 minutes or until the cheese is browned.
adapted from The Moosewood Cookbook
4 cups of shredded zucchini/summer squash
1/2 cup shredded fennel
1/2 cup chopped scallions
chopped dill, parsley, or mint
4 eggs, separated
1/3 cup flour
1 cup feta cheese
salt and pepper to taste
olive oil or other frying oil
1. Combine shredded squash, fennel, scallions, herbs, egg yolks, and flour. Meanwhile beat egg whites until stiff.
2. Fold feta and egg whites into the squash/flour mixture. Add salt and pepper.
3. Heat a little olive oil in a frying pan until it pops when you sprinkle water on the surface. Spoon batter onto frying pan and fry until golden brown on both sides. Serve hot with apple sauce or yogurt!