Ingredients
Servings: 6 Prep time: 20 minutes Cook time: 25–35 minutes Total time: 45–55 minutes Oven temperature: 400°F (200°C)
Vegetables
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4 cups broccoli florets
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1½ cups cherry tomatoes, halved
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1 yellow bell pepper, diced
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½ red bell pepper, diced
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½ medium red onion, thinly sliced
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon Italian seasoning
Creamy Garlic-Herb Sauce
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1 cup plain Greek yogurt
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½ cup cottage cheese
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2 garlic cloves, minced
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh dill, chopped
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1 tablespoon lemon juice
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½ teaspoon dried oregano
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¼ teaspoon black pepper
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Salt, to taste
Cheese Topping
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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½ cup shredded cheddar cheese (optional)
Instructions
1. Preheat the oven. Heat the oven to 400°F (200°C). Lightly grease a 9 × 13-inch baking dish with olive oil or cooking spray.
2. Prepare the broccoli. Cut the broccoli into bite-sized florets. For softer broccoli, blanch it in boiling water for 2–3 minutes, then drain thoroughly and pat dry.
3. Season the vegetables. Place the broccoli, cherry tomatoes, yellow and red bell peppers, and red onion in a large bowl. Add olive oil, salt, black pepper, garlic powder, and Italian seasoning. Toss well.
4. Prepare the creamy sauce. Blend the Greek yogurt and cottage cheese until smooth. Add the minced garlic, parsley, dill, lemon juice, oregano, black pepper, and salt. Mix until creamy and evenly combined.
5. Combine everything. Arrange the seasoned vegetables in the prepared baking dish. Pour the creamy herb sauce over them and gently toss until the vegetables are coated.
6. Add the cheese. Sprinkle mozzarella and Parmesan evenly over the top. Add cheddar if you want a richer, cheesier finish.
7. Bake the casserole. Place the dish in the preheated oven and bake uncovered for 25–35 minutes, until the broccoli is tender, the sauce is bubbling, and the cheese is melted and lightly golden.
8. Check for doneness. Pierce a broccoli stem with a fork. It should be tender but not mushy. If the cheese browns too quickly, cover the dish loosely with foil.
9. Rest before serving. Remove from the oven and let the casserole rest for 5–10 minutes so the sauce can settle.
10. Garnish and serve. Sprinkle with fresh parsley or dill and serve warm as a vegetarian main dish or side.
Nutrition Information
Estimated per serving, based on 6 servings:
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Calories: 220–280 kcal
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Protein: 12–16 g
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Carbohydrates: 14–20 g
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Total fat: 12–17 g
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Saturated fat: 5–8 g
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Fiber: 4–6 g
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Sugar: 5–8 g
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Sodium: 400–650 mg
Values depend on the brands and quantities of cheese and dairy products used.
Nut & Allergen Information
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Nuts: No nuts are included in the basic recipe.
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Peanuts: None.
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Dairy: Contains Greek yogurt, cottage cheese, mozzarella, and Parmesan.
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Eggs: None in the basic recipe.
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Gluten: Naturally gluten-free when all packaged ingredients are verified gluten-free.
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Soy: Check packaged ingredients for soy or cross-contact warnings.
Nut-free preparation: Avoid nut-based milk or toppings, and check ingredient labels carefully if cooking for someone with a serious nut allergy.
Questions & Answers
Can I use frozen broccoli? Yes. Thaw it completely and drain excess water before assembling the casserole.
Can I add chicken? Yes. Add cooked, shredded chicken to make the casserole more filling. If using raw chicken, cook it safely to an internal temperature of 165°F (74°C).
Can I prepare it ahead of time? Yes. Assemble the vegetables and sauce, cover, and refrigerate. Add the cheese before baking. Because the casserole starts cold, it may need extra baking time.
How can I make the top extra golden? Broil for 1–2 minutes at the end, watching continuously to prevent burning.
How should leftovers be stored? Refrigerate within 2 hours in a covered container and eat within 3–4 days. Reheat thoroughly to 165°F (74°C).
Serving suggestion: Enjoy with brown rice, quinoa, crusty bread, or a fresh green salad.