Baked Breaded Broccoli
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
134 kcal
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Course
Appetizer
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Cuisine
Italian-American Fussion
Baked Breaded Broccoli
Description
This recipe begins by boiling broccoli florets until al dente, then cooling them quickly to stop cooking and preserve texture. The broccoli is then tossed in fresh lemon juice to add brightness. Afterward, florets are dipped into an egg and Parmesan cheese mixture before being coated with a breadcrumb and parsley blend. A drizzle of olive oil and a sprinkle of salt prepare them for baking, which crisps the exterior while keeping the broccoli tender.
The crust made from Parmesan and breadcrumbs adds savory flavor and a satisfying crunch contrasting the soft broccoli inside. Baking at moderate heat and raising it briefly at the end creates a nicely browned top layer.
This dish works well as a vegetable side or an appetizer. It can be enjoyed warm out of the oven and stores well in the refrigerator for a few days.
Leftover baked broccoli should be refrigerated in an airtight container and can be reheated gently in a low oven or microwave to maintain texture.
Ingredients
- ½ broccoli head large, broken into large florets
- ½ lemon fresh
- ½ cup bread crumbs
- 2 tablespoons Parmesan Cheese freshly grated
- ½ teaspoon salt
- 1 teaspoon parsley dried or 1 tablespoon fresh minced
- 2 large egg
- 2-3 olive oil units tablespoons
Instructions
- Pre-heat oven to 350° (180° celsius). Lightly grease a small to medium baking pan or cookie sheet.
- In a large pot of lightly salted boiling water cook the broccoli until tender but firm (not mushy) (al dente)
- Drain and rinse the broccoli under cold water (drain well) then sprinkle with the juice of ½ a lemon and toss gently.
- In a small bowl beat the eggs add the parmesan cheese and mix well. In a small bowl combine the bread crumbs and parsley.
- First roll the florets in the egg mixture then roll in the breadcrumb mixture press gently to cover well. Place them in the prepared baking pan, sprinkle with a little salt and drizzle with the olive oil. Bake for approximately 20-30 minutes. (I turned the heat up at the end, last 5 minutes just to brown a bit on top). Enjoy!
Notes
- For best taste, eat the baked breaded broccoli the same day it is made.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheat leftovers in a low oven or microwave to preserve crispness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 489mg | 20% |
| Potassium | 324mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 75mg | 83% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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