Baked broccoli with mozzarella

Name: Baked broccoli with mozzarella
Ingredients: 1000 ml water; 1 teaspoon salt; 300 g broccoli; 100 g mozzarella; 10 g butter

Salad - Baked broccoli with mozzarella by Narcisa J. - Recipia

Baked broccoli with mozzarella goes into the oven after 5 minutes of boiling, and 15 minutes in the oven melts the mozzarella on top. I cut the mozzarella into slices about a centimetre thick and arrange them over the whole surface, so every floret gets some melted cheese. Prep: 5 minutes. Cook: 20 minutes. Rest: 5 minutes. Total: 30 minutes. Serves: 2. About 227 kcal and 15 g protein per serving.

Ingredients

1000 ml water
1 teaspoon salt
300 g broccoli
100 g mozzarella
10 g butter

Preparation

1. Bring 1000 ml of water to a boil in a pot. Add 1 teaspoon of salt and 300 g of broccoli cut into florets; boil for 5 minutes, then drain well. 2. Arrange the broccoli in an ovenproof dish. Cut 100 g of mozzarella into thicker slices and place them on top. Tuck 10 g of butter between the florets and the mozzarella, or underneath the florets. 3. Bake at 200°C for 15 minutes, until the mozzarella melts. Leave to cool for 5 minutes before serving.

Notes

Keep in a covered container in the fridge for up to 3 days; when reheated, the mozzarella softens again. For another melting cheese, use 100 g of scamorza; both options contain dairy. I serve it alongside grilled chicken. Choose broccoli that is green, with tight florets and no yellow spots. If the fresh mozzarella is packed in liquid, drain it well and pat it dry before slicing, so it doesn't release too much water into the dish. You can use the stem too: peel off the outer layer and slice it thinly so it softens along with the florets.