This Creamy Baked Broccoli and Kale with Tomatoes and Mozzarella is a warm, cheesy, and deeply satisfying dish that highlights the best of fresh vegetables and comforting textures. Perfect as a meatless main course or a rich side dish, this bake combines roasted broccoli, sautéed kale, juicy cherry tomatoes, a rich garlic-onion cream sauce, and golden melted mozzarella. Every bite brings together vibrant color, creamy depth, and a touch of rustic elegance that will impress your family or guests.
Whether you’re looking for a cozy weeknight dinner or a festive addition to your holiday table, this recipe delivers a well-rounded and nutrient-rich meal in one baking dish.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 4–6
Cuisine: Mediterranean-inspired comfort food
Ingredients
1 large broccoli, cut into florets
A drizzle of olive oil (for tossing and sautéing)
A handful of baby kale (about 1 cup, packed)
1 small onion, finely diced
7 small garlic cloves, minced
12 cherry or grape tomatoes, halved
1 tablespoon butter
Salt, to taste
1 teaspoon dried thyme
150 ml (2/3 cup) heavy cream
1 tablespoon flour
150 grams (1 ½ cups) shredded mozzarella cheese
Step-by-Step Cooking Directions
1. Preheat the Oven
Start by preheating your oven to 200°C (400°F), so it’s ready by the time your vegetables and sauce come together.
2. Prepare and Roast the Broccoli
Cut the broccoli into small florets and place them in a large bowl. Drizzle lightly with olive oil and a pinch of salt. Toss to coat. Optionally, roast the broccoli on a baking sheet at 200°C for 10 minutes to enhance flavor. This step helps caramelize the edges and brings out a nutty aroma.
3. Sauté Aromatics
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add Tomatoes and Kale
Toss in the halved cherry tomatoes and handful of baby kale. Stir and cook for 2–3 minutes until the tomatoes begin to soften and the kale is lightly wilted.
5. Prepare the Cream Sauce
Push the vegetables to the edges of the skillet, creating a space in the center. Add the butter and allow it to melt. Sprinkle in the flour and whisk continuously to form a roux. Slowly pour in the cream, whisking until smooth and thickened. Season with salt and thyme. This sauce will bind all ingredients in the baking dish and provide that creamy texture.
6. Combine Ingredients
Add the roasted or raw broccoli florets into the skillet. Toss gently to coat all vegetables evenly with the sauce. Simmer for a minute or two to let flavors meld.
7. Assemble the Bake
Transfer the creamy vegetable mixture into a lightly greased baking dish. Spread it out evenly. Sprinkle the shredded mozzarella cheese generously over the top.
8. Bake Until Golden
Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbling and golden brown. If you like a crispier cheese crust, broil for an extra 2 minutes at the end.
9. Rest and Serve
Allow the bake to cool for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to serve clean portions.
Nutritional Information (per serving, based on 6 servings)
Calories: 270
Protein: 10 g
Carbohydrates: 14 g
Fat: 19 g
Fiber: 3 g
Sugar: 4 g
Calcium: 200 mg
Vitamin C: 80% DV
Iron: 6% DV
The Origins and Popularity of the Recipe
Baked vegetable casseroles have roots in Mediterranean and European cooking traditions. With their emphasis on seasonal produce, fresh herbs, and creamy cheese toppings, these dishes were often created to stretch ingredients and feed large families. This particular version—a mix of broccoli, kale, tomatoes, and a creamy garlic sauce—draws on the flavors of Southern Italy and France, where béchamel-style sauces and roasted vegetables are commonly paired.
In modern kitchens, such bakes have become a popular choice among vegetarians and health-conscious eaters. They offer warmth, comfort, and nutrition without requiring meat, making them ideal for Meatless Mondays, holidays, or wholesome family dinners.
Reasons Why You’ll Love This Recipe
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Creamy and Comforting: The sauce is smooth and rich, balancing the earthy vegetables.
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Simple Ingredients: Most are pantry staples or easy to find.
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Customizable: Add other vegetables or proteins to suit your taste.
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Visually Appealing: Colorful layers of greens and reds topped with bubbling cheese.
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Perfect Make-Ahead Meal: Assemble it earlier in the day and bake when ready.
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Family-Friendly: Even picky eaters will love the creamy, cheesy flavor.
Health Benefits
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Broccoli is high in fiber, vitamin C, and cancer-fighting antioxidants.
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Kale provides vitamin K, iron, and calcium in every leaf.
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Tomatoes are rich in lycopene, which supports heart health.
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Garlic and onion contain allicin, known for its antimicrobial and immune-boosting properties.
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Mozzarella offers calcium and protein, adding richness and satisfaction.
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Olive oil provides healthy fats that support brain and heart health.
Serving Suggestions
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Pair with grilled chicken, tofu, or fish for a balanced meal.
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Serve alongside brown rice or quinoa to stretch it into more servings.
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Use as a filling for wraps or stuffed pitas with greens.
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Offer it with crusty bread or garlic toast for dipping.
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Add a simple green salad on the side with lemon vinaigrette.
Cooking Tips
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Avoid overcooking the kale to maintain its vibrant color and slight crunch.
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Shred cheese fresh for better meltability and flavor.
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Use an oven-safe skillet if you want to go from stovetop to oven in one pan.
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Make it spicy by adding red pepper flakes or a pinch of cayenne to the cream sauce.
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Fresh herbs like basil or parsley can be added just before serving for a fresh finish.
Variations to Try
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Add cooked pasta to the mixture before baking to turn this into a broccoli-kale mac and cheese bake.
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Include cooked chicken or turkey for added protein.
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Use vegan cheese and plant-based cream for a dairy-free version.
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Add breadcrumbs mixed with Parmesan on top before baking for extra crunch.
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Swap kale for spinach or chard if you prefer a milder leafy green.
Conclusion
Creamy Baked Broccoli and Kale with Tomatoes and Mozzarella is the kind of dish that feels both nourishing and indulgent. With layers of texture, rich creamy sauce, and golden cheese, it transforms everyday vegetables into a crave-worthy casserole. Whether you’re feeding family, entertaining guests, or meal-prepping for the week, this dish fits the bill. Healthy, hearty, and delicious—this bake deserves a regular spot in your dinner rotation.
10 Frequently Asked Questions
1. Can I use frozen broccoli or kale?
Yes, just be sure to thaw and drain them well before using. Pat them dry to avoid excess moisture in the bake.
2. Can I make this bake ahead of time?
Absolutely! Assemble the entire dish and store it covered in the refrigerator for up to 24 hours before baking.
3. Can I freeze leftovers?
Yes, this bake freezes well. Store in airtight containers for up to 2 months. Reheat in the oven at 180°C (350°F) until heated through.
4. Is there a low-fat version of this recipe?
Use light cream or milk instead of heavy cream and reduce the amount of cheese or choose a lower-fat mozzarella.
5. What’s a good substitute for kale?
Spinach, Swiss chard, or even collard greens work well. Just reduce cooking time for softer greens.
6. Can I add meat or beans?
Yes. Shredded rotisserie chicken, browned sausage, or canned beans like cannellini or chickpeas are all excellent additions.
7. How do I prevent the bake from being watery?
Pre-roast the broccoli and avoid overcooking the kale. Let the vegetables release their moisture before adding the sauce.
8. What kind of cream should I use?
Heavy cream provides the richest texture, but you can also use half-and-half or a mixture of milk and Greek yogurt for a lighter version.
9. Can I make it gluten-free?
Yes. Use a gluten-free flour (like rice or chickpea flour) for the roux and ensure all other ingredients are certified gluten-free.
10. What if I don’t have mozzarella?
Use any good melting cheese like cheddar, Gruyère, provolone, or fontina.