Greek Broccoli Gratin

Greek Broccoli Gratin

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From: EatingWell Magazine, March 2019

This lighter and easier take on a traditional cheesy broccoli casserole subs tangy feta cheese for the usual Cheddar to pack in flavor. Plus, using a mixture of mayonnaise and yogurt in place of a traditional cheese sauce saves tons of time, making this a quick and easy side dish to pair with chicken or fish. Or, serve as a vegetarian main with a salad.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ⅔ cup mayonnaise
  • ½ cup chopped red bell pepper
  • ½ cup nonfat plain Greek yogurt
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • 6 pitted Kalamata olives, coarsely chopped
  • 8 cups broccoli florets (2-inch pieces)
  • ½ cup panko breadcrumbs, preferably whole-wheat
  • 2 teaspoons extra-virgin olive oil

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly coat an 11-by-7-inch baking dish with cooking spray.
  2. Combine mayonnaise, bell pepper, yogurt, feta cheese, 1 tablespoon dill, parsley, lemon zest and olives in a large bowl.
  3. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Add the broccoli to the mayonnaise mixture, stirring to coat. Transfer the mixture to the prepared baking dish.
  4. Combine breadcrumbs, oil and the remaining 1 tablespoon dill in a small bowl. Sprinkle over the broccoli mixture. Bake until the topping is golden brown and crispy, about 20 minutes. Serve immediately.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 273 calories; 23 g fat(4 g sat); 3 g fiber; 12 g carbohydrates; 7 g protein; 80 mcg folate; 17 mg cholesterol; 3 g sugars; 0 g added sugars; 3,392 IU vitamin A; 106 mg vitamin C; 102 mg calcium; 1 mg iron; 314 mg sodium; 378 mg potassium
  • Nutrition Bonus: Vitamin C (177% daily value), Vitamin A (68% dv), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4 fat, 1 vegetable, ½ starch

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