Posted in Side Dish

Side Dish’n Fridays: Italian Broccoli

Italian Broccoli


8 servings

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.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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