Broccoli, Tomato and Feta Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large broccoli or 2 small ones
- Salt water, possibly with herbal salt
- 5 tomato (s)
- 200 g feta cheese
- 2 spring onion (s)
- 0.5 ½ bunch thyme
- 2 stems rosemary
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Divide the broccoli into florets, wash and stew in a little salted water for about 5 minutes. I usually use homemade herbal salt for this, but normal salt also works. The broccoli must still be firm to the bite!
- In the meantime, wash the tomatoes and then dice them. If you want, you can peel the tomatoes beforehand, I do without it. Dice the feta cheese as well. Cut the spring onions into slices. Use the green as much as possible. Wash, pluck and chop the herbs. Dried herbs can of course also be used.
- Place the firm broccoli florets in a baking dish. Spread the diced tomatoes, feta cheese, spring onions and the chopped herbs over the top. Salt and pepper. Finally, spread plenty of olive oil over it.
- Now it`s best to mix everything a little with the help of two forks. Place in the preheated oven (180 ° C) for approx. 5 minutes until the feta cheese is slightly melted.
- We like to eat this dish in the evening without any other side dish. The casserole is very low in carbohydrates and still makes you feel full thanks to the feta cheese. Of course, bread also goes well with it. Also tastes great as an accompaniment to meat.
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