Say goodbye to the usual sad boiled broccoli! Today I reveal my recipe for air-fried broccoli gratin: an irresistible, crispy and very fragrant side dish, perfect for those looking for a healthy plate without giving up flavor, all thanks to my faithful kitchen ally.
Why is this dish good for you?
Before moving on to the recipe, a little health secret: I added a touch of lemon not only for the aroma, but because its Vitamin C helps our body better absorb the iron contained in broccoli. A tasty side that is also good for you!
These air-fried broccoli gratin are the perfect side dish for any occasion!
OTHER RECIPES TO TRY
- Cost: Very affordable
- Preparation time: 15 Minutes
- Cooking time: 12 Minutes
- Portions: 4
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 241.16 (Kcal)
- Carbohydrates 20.67 (g) of which sugars 3.47 (g)
- Proteins 9.70 (g)
- Fat 14.45 (g) of which saturated 2.71 (g)of which unsaturated 1.30 (g)
- Fibers 4.94 (g)
- Sodium 197.35 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — Air-Fried Broccoli Gratin
- 18 oz green broccoli, raw
- 1/3 cup sliced almonds
- 1/2 cup breadcrumbs
- 1 clove garlic (fresh, about 1 clove (≈5 g) minced finely, or garlic powder about 3/4 tsp (≈2 g))
- 1 medium lemon (zest) lemon zest (the yellow grated part of one medium lemon)
- 2 tbsp extra virgin olive oil
- 1/3 cup grated Parmigiano-Reggiano
- 2 tsp dried oregano
Tools — Air-Fried Broccoli Gratin
- Air Fryer air
- Pot
- Bowl
Steps — Air-Fried Broccoli Gratin
Before moving on to the recipe, a little health secret: I added a touch of lemon not only for the aroma, but because its Vitamin C helps our body better absorb the iron contained in broccoli. A tasty side that is also good for you!Step-by-step procedure
Clean and blanch the broccoli: Cut the green broccoli into florets. Boil them in salted water for about 5 minutes: they should become tender but still firm (not mushy). Drain them well and, if you want a bright green color, briefly run them under cold water.Prepare the flavorful breading: In a large bowl, combine the breadcrumbs (1/2 cup), Parmigiano Reggiano (1/3 cup), the minced garlic, the oregano and the sliced almonds. Mix everything dry.
Dress the broccoli: Pour the florets into the bowl with the breading. Add the extra virgin olive oil (2 tbsp) and gently toss with your hands or a spoon until each floret is well coated with the crunchy mix.
Air-fryer cooking: Arrange the broccoli in the basket without overcrowding. Set the Bake or Air Fry function to 190°C (374°F) and cook for 10–12 minutes. Halfway through cooking, shake the basket for even browning.
The finishing touch: Remove the broccoli from the oven and, while still hot, grate over the fresh lemon zest. The heat will release an incredible aroma!
Storage Tips & Variations
Storage
Broccoli gratin is best served fresh, but if you have leftovers you can store them in an airtight container in the refrigerator for 1–2 days. To restore the crispiness of the breading, I recommend reheating them in the air fryer for 2–3 minutes at 180°C (356°F) (avoid the microwave, as it will make them soggy).
Tips and Notes
Color trick: After blanching the florets, quickly pass them under cold water or into a bowl with ice. This thermal “shock” will keep the broccoli’s green color bright even after cooking.
Zero waste: Don’t throw away the stems! Peel them to remove the tougher outer layer, dice them and cook them with the florets: they are sweet and delicious.
Variations
Cheesy touch: For a richer version, add a sprinkle of Pecorino Romano or extra shavings of Parmigiano in the last 2 minutes of cooking.
Crunchy alternatives: If you don’t have almonds, you can replace them with chopped hazelnuts or pine nuts.
Indulgent version: Try adding cubes of crispy pancetta mixed with the breadcrumbs for a bolder flavor.
