Lemony baked broccoli

6 Servings

Ingredients

Quantity Ingredient
2 mediums Broccoli heads*
1 teaspoon Grated lemon rind
2 tablespoons Lemon juice
2 tablespoons Fresh parsley; fine chopped
¼ cup Fresh basil; finely chopped
Pepper; to taste
⅓ cup Tomato sauce fresh or canned
6 slices Mozzarella cheese (4 oz.) or
1 cup Grated mozzarella

Directions

*Broccoli should be cut into medium florets with 1" stems, for a total of about 1¼ to 1 ½ lbs.

Bring a pot of water to a boil; boil or steam broccoli until it is tender-crisp and done but not overcooked. Immediately transfer to a bowl of ice water to stop the cooking process and to keep the broccoli bright green. Drain.

Put broccoli into a well-buttered casserole dish; sprinkle with lemon rind, lemon juice, parsley and basil. Add pepper to taste. Spread tomato sauce over top and cover with cheese. Bake until hot and bubbly, about 10 minutes, at 350 F. Serve immediately.

From 1991 "Shepherd's Garden Seeds" catalog. Pg. 11. Electronic format by Cathy Harned.

Related recipes