BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
TOMATO, BROCCOLI, AND MOZZARELLA CASSEROLE
This recipe was the main vegetarian Thanksgiving dish at my family gathering in 2012. Basil makes a strong appearance in the overall flavor. It is from thekitchn.com.
Provided by BB2011
Categories Beans
Time 50m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
- Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
- Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
- Coarsely chop two of the tomatoes and add them to the pasta.
- Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
- Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
- Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
- Spread the pasta in the prepared baking dish.
- Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
- Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
- Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.
BROCCOLI MOZZARELLA CASSEROLE
Make and share this Broccoli Mozzarella Casserole recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- place broccoli in casserole dish, side by side (lightly cooked).
- In a medium mixing bowl, mix soup and sour cream together.
- Pour mixture over broccoli.
- top with mozerella cheese.
- Cover with foil -somewhat loosely; don't let cheese stick to foil.
- Bake until bubbly cheesy on top.
BROCCOLI, TOMATO SAUCE AND SMOKED MOZZARELLA
Provided by Food Network
Number Of Ingredients 9
Steps:
- Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.
BROCCOLI WITH TOMATOES
Steps:
- Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
- Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
- Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
- Heat the oil in a large skillet, and add the broccoli and pepper flakes.
- Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 4 grams
TOMATO MOZZARELLA BAKE
You don't often think of casseroles to serve in summertime, but this one is scrumptious with fresh-from-the-garden tomatoes.-Elaine Seip, Medicine Hat, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
TOMATO BROCCOLI BAKE
"I've been making this comforting noodle and vegetable side dish for more than 10 years. It travels well and is always popular," notes Ellie Marsh of Lewistown, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
ITALIAN BROCCOLI WITH TOMATOES
A quick vegetable side dish using the microwave! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut broccoli florets in 1/2 inch pieces.
- Place broccoli and water in a shallow, round microwave-safe dish.
- Cover with plastic wrap or lid and microwave on HIGH for 5-7 minutes or until tender (every microwave is different, so keep an eye on them!).
- Stir several times- Drain.
- Stir in oregano, pepper, lemon juice and tomato wedges.
- Sprinkle cheese on top.
- Cover and microwave to melt cheese.
- Let stand 2 minutes before serving.
Nutrition Facts : Calories 69.7, Fat 3.3, SaturatedFat 2, Cholesterol 12.1, Sodium 132.2, Carbohydrate 4.9, Fiber 0.6, Sugar 1.4, Protein 6.4
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