6-8cupsbroccoli floretsdepending on casserole dish size
1pintgrape tomatoesor cherry
8ouncesfresh mozzarellasliced into 1-inch cubes (or small fresh mozzarella balls)
6-8basil leavessliced thinly or 1 Tablespoon dried basil
1cupgrated Parmesan
1/2teaspoonsea salt
1/3cupItalian bread crumbsor crushed pork rinds for keto / low-carb or gluten free
3tablespoonsextra-virgin olive oil
Instructions
Fill a large pot with water and bring it to a boil over high heat. Add the broccoli, bring back to a boil and cook for a couple minutes until still medium crunchy, . Drain the broccoli and run under cool water to cool.
Place half of the broccoli, tomatoes, mozzarella, salt and basil in the casserole. Toss to combine, then top with half of the olive oil, Parmesan and bread crumbs, Prepeat with the remaining ingredients.
Cover and bake the casserole at 350 F, for 20-30 minutes until everyything is heated through and broccoli is tender. Take off the cover when almost done to allow top to brown slightly. Serve hot in the baking dish.
Notes
A good test for doneness is to first check that the cheese is softened–it doesn’t need to fully melt. Then check a cherry tomato to see if it is heated through and test that the broccoli is tender.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.