Bring a saucepan of boiling salted water to a boil. Add the fennel and simmer until crisp, yet almost tender, 3 to 4 minutes. Let cool. Preheat the broiler and adjust the shelf so that it is 4 to 5 inches from the heat source.
Chop the feathery fennel tops. Reserve 1 tablespoon.
In a bowl, toss the fennel, olive oil, salt and pepper. Place the fennel on a baking sheet in a single layer. Broil the fennel until golden and caramelized, 3 to 4 minutes. Turn the fennel and continue to broil until the vegetables are golden and tender, 3 to 5 minutes. Remove from the oven and place the fennel in a bowl with the lemon zest, parsley, salt and pepper.
4 large bulbs fennel, trimmed and quartered
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest
1 tablespoon fresh chopped flat-leaf parsley
Salt and freshly ground black pepper