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Italian Broccoli Bake

 Italian Broccoli Bake
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
9 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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,

2 of 2

Italian Broccoli Bake (continued)

Nutritional Facts: 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.