Think of this speedy side as the best parts of a broccoli casserole: crisp-tender Broccolini florets and a golden, cheesy panko topper. Use an ovenproof skillet so the dish can go straight from the stove to the broiler. Pair with pasta mains, baked chicken, or Italian sausage.
1/4 cup whole-wheat panko (Japanese breadcrumbs)
1 ounce (1/4 cup) grated pecorino Romano cheese
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon
1/2 cup water
14 ounces trimmed Broccolini
2 teaspoons olive oil
1 teaspoon minced garlic
1/4 teaspoon kosher salt
Added sugars 0g
Calcium 9% DV
Potassium 6% DV
How to Make It
Preheat broiler to high. Combine whole-wheat panko, grated pecorino Romano cheese, chopped fresh flat-leaf parsley, and grated lemon rind in a small bowl. Bring water and Broccolini to a boil in a large ovenproof skillet.
Cover and cook 6 minutes. Uncover and cook 30 seconds. Remove Broccolini from pan. Add olive oil and minced garlic to pan; sauté 30 seconds. Stir in Broccolini and kosher salt. Sprinkle panko mixture evenly over pan. Broil 2 minutes or until lightly browned.
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