Greek Broccoli Gratin
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.
- By: Karen Rankin
Ingredients 6 servings
- 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
- Preheat oven to 375°F. Lightly coat an 11-by-7-inch baking dish with cooking spray.
- Combine mayonnaise, bell pepper, yogurt, feta cheese, 1 tablespoon dill, parsley, lemon zest and olives in a large bowl.
- 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.
- 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.
Subscribe to the Magazine
Limited time 3-for-1 deal!
Get a full year of EatingWell®, Rachael Ray Every Day™ and Shape® for just $11.