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Lemony Baked Broccoli

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      Title: LEMONY BAKED BROCCOLI
 Categories: Casseroles, Cheese/eggs, Harned 1994, Side dish, Vegetables
      Yield: 6 Servings
 
      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
 
  *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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