Smashed Broccoli Bake
This cheesy, seasoned Smashed Broccoli Bake is proof that simple ingredients can still make a big impact. It’s a fantastic way to turn broccoli and leftovers into something you’ll want to make again and again — whether you're watching your carbs or just need a fresh twist on everyday veggies.
Yield: 4
Calories: 145kcal
Materials
- 12 oz. bag frozen broccoli florets
- 1 Tbsp. olive oil
- 1 - 2 Tbsp. Ranch seasoning (to taste)(or your other favorite spices)
- 1/2 cup diced ham (or lunch meat or leftover beef roast)
- 1/2 cup cheddar cheese, shredded
Instructions
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Steam the broccoli florets until just tender-crisp. You want them soft enough to smash but not mushy — about 5–6 minutes.
- On a clean surface, use the back of a spoon or small glass to gently flatten each floret. For smaller pieces, group them together before smashing to make larger rounds. Then, pat the smashed broccoli dry with a paper towel to absorb excess moisture (this helps them crisp up!). Transfer the broccoli pieces to the baking sheet.
- Drizzle the broccoli with olive oil and sprinkle with ranch seasoning to taste. Then top each smashed floret with your diced ham and a sprinkle of shredded cheddar.
- Bake for 12–15 minutes, or until the cheese is melted, bubbly, and just starting to brown. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to restore the crisp texture.
Nutrition
Calories: 145kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 583mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 76mg | Calcium: 140mg | Iron: 1mg