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Ingredients
for
servings

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For the "dough"
300 g Broccoli, raw
112 g Mozzarella, cheese, low moisture, whole milk, shredded
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25 g Parmigiano Reggiano, Parmesan cheese, grated
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2  (ea. 3 g) Garlic, raw
1  (ea. 50 g) Egg, large
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1 tsp Oregano, dried
½ tsp Salt, table
¼ tsp Pepper, black, ground
Topping for the second bake
56 g Mozzarella, cheese, low moisture, whole milk, shredded
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Preparation

  1. Serving size: 1 piece about 2 1/2 in wide and 3 1/2 in long (6.25 cm by 9 cm)
  2. Temperature: 218 °C
  1. Preheat the oven.
  2. Blend the broccoli in a food processor until it resembles rice. 100 g or 3 1/2 oz of broccoli make about 1 cup of broccoli rice.
  3. Microwave the broccoli for a minute to lightly steam it.
  4. Using a cheese cloth or similar, press out as much moisture as possible.
  5. Mix the broccoli rice with the remaining ingredients.
  6. Spread the mix about 1/2 in or 1.25cm thick on a baking tray lined with parchment paper. For 8 portions, we form a 10 in by 7 in rectangle (25 cm by 18 cm).
  7. Bake until golden, about 20 minutes.
  8. Top with the remaining mozzarella and bake until the cheese has melted and starts to brown, about 20 minutes.
  9. Serve warm, by itself or with some marinara sauce.

Nutrition Facts
for
serving

  • Calorie count
    104 kcal
  • % of calories by macros
    Fat60.6 %63 kcal7 g
    Net Carbs8.7 %9 kcal2.3 g
    Dietary Fiber1.9 %2 kcal1.1 g
    Protein28.8 %30 kcal7.4 g
  • Approx. WW SmartPoints™
    3.0
  • Cholesterol 44.5 mg
  • Sodium 354.8 mg
  • Fat 7 g
    • Saturated Fat 4.1 g
    • Trans Fat 0 g
  • Carbohydrates 3.4 g
    • Dietary Fiber 1.1 g
    • Total Sugars 0.9 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 7.4 g
  • Calcium 182.8 mg
  • Iron 0.5 mg
  • Magnesium 15 mg
  • Potassium 151.5 mg
  • Zinc 0.9 mg
  • Vitamin A (Retinol Equivalents) 76 mcg
  • Vitamin B12 0.3 mcg
  • Vitamin C 33.7 mg
  • Folate 28.6 mcg
    • Folic Acid 0.2 mcg