🥦 Creamy Baked Broccoli & Kale Casserole with Mozzarella
✅ A wholesome, cheesy veggie bake packed with flavor and perfect as a main or hearty side dish!
Ingredients:
1 large head of broccoli, cut into florets
Olive oil, for roasting and sautéing
A handful of baby kale (about 1–2 cups)
1 small onion, diced
7 small garlic cloves, minced
12 small cherry or grape tomatoes, halved
1 knob of butter (about 1 tbsp)
1 tbsp flour
150 ml cream (heavy or double cream)
1 tsp dried thyme
Salt, to taste
½ to 1 cup shredded mozzarella cheese (use to taste)
Instructions:
🔪 1. Prepare the Broccoli:
Preheat oven to 200°C (400°F).
Wash and cut broccoli into small florets.
Toss with a drizzle of olive oil and set aside.
🍳 2. Sauté the Vegetables:
In a large skillet, heat a bit of olive oil over medium heat.
Add diced onion; sauté for 5 minutes until soft and translucent.
Add minced garlic and sauté for 1 more minute until fragrant.
🍅 3. Add Tomatoes & Kale:
Stir in halved cherry tomatoes and baby kale.
Cook for 2–3 minutes until tomatoes soften and kale begins to wilt.
🥣 4. Make the Creamy Sauce:
Push veggies to the edges of the pan. Add the butter to the center.
Once melted, sprinkle in the flour and stir to make a roux.
Gradually pour in the cream, stirring constantly until the sauce thickens.
Season with thyme and salt to taste.
🧀 5. Combine & Transfer to Dish:
Add the broccoli florets into the skillet and mix until everything is coated in the creamy sauce.
Spoon the mixture into a greased baking dish and spread evenly.
Top with shredded mozzarella cheese.
🔥 6. Bake to Perfection:
Bake in the preheated oven for 20–25 minutes, or until broccoli is tender and cheese is golden and bubbly.
🥗 7. Serve:
Let rest for a few minutes after baking.
Serve warm as a main course or as a side to grilled meats or a fresh salad.
📝 Serving Suggestions:
Pair with grilled chicken, fish, or tofu.
Serve over quinoa or brown rice for a full vegetarian meal.
🌿 Cooking Tips:
Add a pinch of nutmeg or black pepper to the sauce for extra depth.
For a richer flavor, substitute half the cream with a spoonful of cream cheese.
Use freshly grated mozzarella for better melt and taste.
🥦 Creamy Baked Broccoli & Kale Casserole with Mozzarella
Hearty, cheesy, and full of veggies — with Weight Watchers–friendly points!
📝 Estimated WW Points (per serving, serves 4):
Approx. 6–7 Points per serving
(Using low-fat cream, part-skim mozzarella, and lean butter. Points may be lower with fat-free dairy options or adjustments.)
Ingredients & WW Points:
| Ingredient | Amount | Points (approx.) |
|---|---|---|
| Broccoli (raw) | 1 large head (0 pts) | 0 |
| Baby kale | 1–2 cups (0 pts) | 0 |
| Onion | 1 small (0 pts) | 0 |
| Garlic | 7 cloves (0 pts) | 0 |
| Cherry tomatoes | 12 small (0 pts) | 0 |
| Olive oil | 2 tsp (for roasting/sauté) | 2 |
| Butter (reduced-fat or light) | 1 tbsp | 3 |
| All-purpose flour | 1 tbsp | 1 |
| Light cream (or half & half) | 150 ml (approx. ⅔ cup) | 5 |
| Shredded part-skim mozzarella | ½–¾ cup | 3–4 |
| Salt, thyme, spices | To taste | 0 |
🍽️ Total Points for Entire Recipe:
Approx. 11–13 points (depending on cheese & cream choices)
Per serving (divided into 4 portions): ~6–7 WW Points
WW-Friendly Tips:
Swap regular cream with fat-free half & half or unsweetened plain almond milk + light cream cheese to lower points.
Use low-fat mozzarella or even reduced-fat cheddar for flavor without a lot of extra points.
Spray olive oil lightly with a mister to reduce the amount used.
Load up on more zero-point veggies like mushrooms, spinach, or cauliflower to bulk it up.