Greek Broccoli Gratin

I know this sounds weird but I've made it a few times lately and let me tell you - it's so good!! I left out the red pepper, used dried herbs instead of fresh, and substituted green olives for the black, seriously good...we love it!

Note: the red things in the picture below are pimento from the jar of olives, not red pepper. 

Ingredients:

• 2/3 cup mayo
• 1/2 cup chopped red bell pepper
• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup crumbled feta cheese
• 2 T. chopped fresh dill, divided
• 2 T. chopped flat-leaf parsley
• 1 t. lemon zest
• 6 pitted kalamata olives, coarsely chopped
• 8 cups broccoli florets (cut into 2" pieces)
• 1/2 cup panko breadcrumbs
• 2 t. extra-virgin olive oil

• 1. Preheat oven to 375'. Lightly coat an 11x7" baking dish with cooking spray

  2. Combine mayo, pepper, yogurt, feta, 1 T. dill, parsley, lemon zest and olives in a large bowl.

  3. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Add the broccoli to the mayo mixture, stirring to coat. Transfer the mixture to the prepared baking dish.

  4. Combine breadcrumbs, oil, and the remaining 1 T. dill in a small bowl. Sprinkle over the broccoli mixture. Bake until the topping is golden brown and crispy, about 20 minutes. Serve immediately.

  Makes 6 servings. 

  Per Serving:

  273 calories; protein 7g; carbohydrates 11.7g; dietary fiber 3.2g; sugars 3.1g; fat 22.9g;

recipe found at eatingwell