Home > Recipes > Italian Broccoli Bake

Italian Broccoli Bake Recipe

There are several diabetics in my family, and I've enjoyed adapting dishes to meet their needs. This flavorful Italian recipe is such a dish.—Carol Wilson, Chelsea, Oklahoma

This recipe is:

Diabetic Friendly

[X]

Rate Italian Broccoli Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Broccoli Bake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 9 Servings

20 30 50

Ingredients

1-1/2 cups (16 ounces) fat-free cottage cheese
2 egg whites
1/4 cup grated Parmesan cheese
3 tablespoons all-purpose flour
1/2 teaspoon Italian seasoning
1 large bunch broccoli, sliced lengthwise into spears
1 cup reduced-sodium meatless spaghetti sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In a blender or food processor, place cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until smooth. Set aside.
Place broccoli and a small amount of water in a skillet; cover and cook for 5-8 minutes or until crisp-tender. Drain. Place half of the broccoli in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Top with cottage cheese mixture and remaining broccoli. Pour spaghetti sauce over broccoli. Sprinkle with mozzarella cheese.
Bake, uncovered, at 375° for 30-35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving. Yield: 9 servings.

Nutritional Facts One serving equals 147 calories, 5 g fat (0 saturated fat), 13 mg cholesterol, 341 mg sodium, 13 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 1-1/2 meat, 1 vegetable, 1/2 starch.

Originally published as Italian Broccoli Bake in Country Woman July/August 1999, p36