August 13, 2019
Another week of beautiful bounty. Mid-summer rocks!
Additional broccoli coming this week, and there’s more you can do with broccoli than just steaming or roasting it. Today’s recipe makes a wonderful appetizer that even kids will eat. It is cheesy, chewy and delicious.
BROCCOLI CHEESE STICKS
3 c. broccoli rice*
1 large egg
1 1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp. dried oregano
Freshly ground black pepper
Pinch crushed red pepper flakes (optional)
2 tsp. freshly chopped parsley
Warmed marinara, for serving
1. Preheat the oven to 425 degrees and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully wring out extra moisture from the broccoli using a paper towel.
2. Transfer the broccoli to a large bowl and add the egg, 1 cup of the mozzarella, the Parmesan, and the garlic. Season with oregano, salt, and pepper. Transfer this “dough” to the baking sheet and shape it into a thin, oval crust.
3. Bake until it is golden and dried out, about 20 minutes. Top with the remaining 1/2 cup mozzarella and bake until the cheese is melted and the crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes, if using. Cut into “sticks”. Serve warm with the marinara for dipping.
*How to make broccoli “rice”: Pulse the broccoli in a food processor until it resembles rice (you can also grate it on the medium side of a box grater).
I hope you enjoy this yummy appetizer or lunch dish.
Have a delicious week!