Broccoli Cheese Bread
This broccoli cheese bread is a fun way to serve up the classic veggie! Nutrient-packed and delicious, this bread is the perfect savory blend of fresh broccoli and gooey melted cheese, baked golden and perfect for the whole family!
Servings: 8 servings
Ingredients
- 12 oz broccoli florets 12 oz package or about 2 ½ cups florets
- 1 ¼ cups mozzarella cheese divded
- ¼ cup grated parmesan cheese
- 1 large egg
- ¼ tsp garlic powder
- ¼ tsp Italian seasoning
- ¼ tsp salt optional
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Steam the broccoli in the microwave on high for 3-5 minutes, according to package instructions, or until the broccoli is soft and fork-tender. You may also boil the broccoli in a small pot of boiling water for 3 minutes.
- Drain any excess liquid and use a pair of kitchen scissors or a knife to finely chop into small pieces. You may also use a food processor to ensure that the broccoli bits are small.
- Add 3/4 cup of mozzarella, parmesan cheese, egg, garlic powder, Italian seasoning, and salt (if using) to the bowl with the broccoli. Mix until well combined.
- Line a 9 by 13-inch baking sheet with parchment paper and pour the mixture into the baking pan. Use a spatula to smooth it out into a flat, even layer, pressing down well to ensure that the top is smooth.
- Bake for 18 to 20 minutes, until dry to the touch, then sprinkle the remaining 1/2 cup of mozzarella evenly on top.
- Place the pan back into the oven for an additional 5 minutes, until the cheese fully melts. For golden brown cheese, set the oven to broil and broil for 1 additional minute (keeping a very close eye to ensure it doesn't burn). Let cool and slice into pieces to serve.
Notes
- Make sure to drain any excess moisture from the steamed broccoli before mixing in the other ingredients. Removing excess moisture ensures that the bread is not soggy in texture. If you prefer a crispier crust, use a cheesecloth or hand towel to squeeze out all moisture from the chopped broccoli before adding in the remaining ingredients.
- I used kitchen scissors to chop up the florets, but you can also use a food processor or blender to get smaller pieces.
- If you prefer a cheesier coating, add more than 1/2 cup of mozzarella on top.
Nutrition
Calories: 90kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 260mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 38mg | Calcium: 141mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
