1 1/2 lbs fresh broccoli
1 cup Italian breadcrumbs
1 cup parmesan cheese
1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon butter
Prep Day: Clean and break broccoli into flowerets. Boil in lightly salted water until tender-crisp; drain. Cut flowerets, using some of the tender stalks. In a large skillet, heat olive oil.
Add garlic and breadcrumbs; cook 3 minutes. Add Parmesan cheese and broccoli, tossing and cooking 2 minutes longer. Butter 2 quart casserole dish. Add broccoli mixture then top with additional crumbs and cheese.
Serve Day: Defrost. Bake 350 degrees until golden, about 20-30 minutes.