LEMONY BAKED BROCCOLI

      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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