JUDI’S RECIPES – WEEK 11 – AUGUST 13, 2019

August 13, 2019

Hi Everybody,

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

INGREDIENTS

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
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes (optional)
2 tsp. freshly chopped parsley
Warmed marinara, for serving
DIRECTIONS
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!
Best,
Judi