Recipe - Lemony Baked Broccoli

2 md Broccoli heads*
1 teaspoon Grated lemon rind
2 tablespoon Lemon juice
2 tablespoon Fresh parsley; fine chopped
One fourth cup Fresh basil; finely chopped
Pepper; to taste
1/3 cup Tomato sauce
fresh or canned
6 sl Mozzarella cheese (4 oz.) or
1 cup Grated mozzarella

*Broccoli should be cut into medium florets with 1" stems, for a total of
about 1 One fourth to 1 One half lbs.

Bring a pot of water to a boil; boil or steam broccoli until it is
tendercrisp 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 wellbuttered 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini