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Lemony baked broccoli

Yield: 6 Servings

Ingredients:

• 2 md Broccoli heads*
• 1 ts Grated lemon rind
• 2 tb Lemon juice
• 2 tb Fresh parsley; fine chopped
• 1/4 c Fresh basil; finely chopped Pepper; to taste
• 1/3 c Tomato sauce -- fresh or canned
• 6 sl Mozzarella cheese (4 oz.) or
• 1 c Grated mozzarella

Instructions:

*Broccoli should be cut into medium florets with 1" stems for a total of about 1 1/4 to 1 1/2 lbs. Bring a pot of water to a boil; boil or steam broccoli until it is tender-crisp and done but not overcooked. Immediately transfer to a bowl of ice water to stop the cooking process and to keep the broccoli bright green. Drain. Put broccoli into a well-buttered casserole dish; sprinkle with lemon rind lemon juice parsley and basil. Add pepper to taste. Spread tomato sauce over top and cover with cheese. Bake until hot and bubbly about 10 minutes at 350 F. Serve immediately. From 1991 "Shepherd's Garden Seeds" catalog. Pg. 11. Electronic format by Cathy Harned.

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