Description
A crispy, savory side dish featuring tender smashed broccoli florets topped with a golden Parmesan crust, served with a zesty lemon-garlic yogurt sauce for dipping.
Ingredients
Scale
For the Crust:
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Steam broccoli florets for 5-7 minutes until tender but not mushy. Drain and let cool slightly.
- Place broccoli on the baking sheet and use a glass or fork to gently smash each floret to flatten.
- In a bowl, mix Parmesan, panko, garlic powder, smoked paprika, salt, and pepper. Drizzle olive oil over smashed broccoli, then sprinkle the Parmesan mixture evenly on top.
- Bake for 15-20 minutes until the crust is golden and crispy.
- While baking, combine Greek yogurt, lemon juice, minced garlic, and lemon zest in a small bowl. Stir well and refrigerate until serving.
- Serve smashed broccoli hot with the lemon-garlic yogurt sauce on the side, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.