Empty My Fridge
Broccoli and Potato Mini Casseroles
Ingredients
- Broccoli5 ½ cups
- Potato · peeled chopped5 cups
- Cheese · grated¾ cups
- Salt
- Black pepper
- Extra virgin olive oilas needed
- Breadcrumb½ cups
- Mozzarella cheese · diced9 oz
Instructions
- Boil the broccoli and potatoes in salted water for about 20 minutes. Drain well and let them cool completely.
- Put the cooked vegetables in a food processor with the grated cheese, salt, pepper and a drizzle of olive oil. Blend for about 30 seconds until smooth.
- Grease muffin tins or ramekins with olive oil and coat them with breadcrumbs.
- Spoon in one tablespoon of the vegetable mixture, press a cube of mozzarella into the centre, then cover with two more tablespoons of the mixture.
- Drizzle with a little olive oil, sprinkle with breadcrumbs.
- Bake at 350°F (180°C) for about 20 minutes.
- Serve warm, sprinkled with extra grated cheese.
Summarized from GialloZafferano's video. Watch it for the details.
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CheesePotatoMozzarella cheeseBreadcrumbBroccoli
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