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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (112g) Recipe makes 6 servings |
||
| Calories 69 | ||
| Calories from Fat 29 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 131mg | 5% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 4.9g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.4g | ||
| Protein 6.4g | 12% | |
Ingredients
- 4 cups broccoli florets
- 1 tablespoon water
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 2 medium ripe tomatoes, cut in wedges
- 1/2 cup shredded part-skim mozzarella cheese
Directions
1
Wash and cut broccoli florets in 1/2 inch pieces.2
Place broccoli and water in a shallow, round microwave-safe dish.3
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!).4
Stir several times- Drain.5
Stir in oregano, pepper, lemon juice and tomato wedges.6
Sprinkle cheese on top.7
Cover and microwave to melt cheese.8
Let stand 2 minutes before serving.
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- Course > Side Dishes
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- Cuisine > North American > United States > Midwestern
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- Preparation > Simple > Beginner Cook
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Featured Reviews for This Recipe
From: PaulaG
On Nov 1, 2005
This is a quick and easy side. I rinsed the broccoli and left off the additional water. After adding the herbs and tomatoes, I sprinkled the cheese on top and covered the dish for a few minutes. The cheese melted and the tomatoes were warm without additional time in the microwave. DH said he really enjoyed the combination of broccoli and tomatoes.
From: Tebo
On Sep 14, 2005
I don't nuke too many foods but nuking veggies does work. Saves a lot of time too. This was very colourful and very tasty. I liked the lemon juice. I chopped my tomatoes and added them at the end. They were barely cooked. It added colour and great texture. I used the cheese but I really don't know if it is needed. May just do this without the cheese next time. Thank you Bec. Good veggie recipe.
From: Jen T
On Dec 4, 2005
Loved the combination of flavours. Used finely grated parmesan for the cheese. This goes into my 'keeper' file 
From: glitter
On Nov 2, 2005
This is very good in texture and taste. I made it the second time without the mozzerella and used peccorino-reggiano sprinkled over the top instead. For me I liked the consistency better. I do like it as a quick side dish. Thank you for sharing this recipe.
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