The broccoli au gratin without bechamel is an easy, quick, and delicious vegetarian recipe, perfect as a main course, side dish, or appetizer. I had a broccoli to use up and didn’t feel like just boiling it, plus I didn’t have enough milk to make it au gratin in the oven with bechamel, so I decided to use the little milk I had, a couple of eggs, no flour, butter, or oil, and prepare a sort of savory “sauce” that cooks directly in the oven. They turned out really special! Broccoli au gratin without bechamel is flavorful, creamy, and stringy, and with very little effort, you’ll prepare a delicious dish that will even appeal to the little ones. Matilde loved them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.65 lbs broccoli (already cleaned)
- 7 oz scamorza
- cup milk
- cup grated Parmesan cheese
- 2 eggs
- to taste salt
- to taste black pepper
Steps
Broccoli au gratin without bechamel is very simple and quick to prepare. First, clean the broccoli, separate the florets, and cook them in salted boiling water for about ten minutes. Pierce the stem with a fork to check for doneness.
Meanwhile, in a small bowl, combine the milk, eggs, grated Parmesan cheese, salt, and black pepper and mix. Drain the broccoli well and place them on a baking tray, add some diced scamorza on top, pour over the prepared mixture, and bake the broccoli au gratin without bechamel in a preheated oven at 392°F for about 20 minutes until a nice golden crust forms.
Notes:
Broccoli au gratin without bechamel can be kept at room temperature for a few hours or in the fridge for a couple of days. To make them even more delicious, you can add your favorite cheeses or some cooked ham, speck, or other cold cuts to taste.
More broccoli recipes HERE
