INGREDIENTS
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1 lb fresh or FROZEN broccoli, pieces or florets (if using frozen, just make sure to remove any ice chunks)
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2-4 tablespoons of Extra Virgin Olive Oil
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2 (or more!) garlic cloves, thinly sliced
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½ teaspoon salt
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½ teaspoon pepper
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¼ cup Panko bread crumbs
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2 tablespoons shredded Parmesano Reggiano cheese
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⅓ cup grated Parmesan cheese
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1 lemon, zest and juice
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3 tablespoons toasted pine nuts