Crunchy Kale Mozzarella Bake
This flavorful vegetarian dish combines crispy kale, fragrant basil, roasted carrots, and creamy mozzarella, all topped with golden breadcrumbs. A delightful way to enjoy the earthy goodness of kale with a satisfying cheesy twist.
ingredients
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- 2 large carrots, peeled and sliced into thin rounds
- 8 ounces fresh mozzarella, thinly sliced
- 1 cup breadcrumbs
- ½ cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
steps
- 1.
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- 2.
Blanch kale in boiling water for 2 minutes, then immediately transfer to ice water. Drain well and set aside.
- 3.
Place carrot rounds on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 15 minutes or until tender.
- 4.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add breadcrumbs and cook until golden brown and crispy. Remove from heat and set aside.
- 5.
In the prepared baking dish, layer half of the blanched kale on the bottom. Top with half of the roasted carrots, basil, and mozzarella slices. Repeat with the remaining ingredients, finishing with a layer of mozzarella on top.
- 6.
Drizzle the remaining olive oil on top and sprinkle with salt and pepper. Cover with foil and bake for 20 minutes.
- 7.
Remove the foil and sprinkle the breadcrumb mixture evenly over the top.
- 8.
Return to the oven and bake uncovered for an additional 10-15 minutes or until the cheese is melted, bubbly, and golden on top.
- 9.
Let cool for a few minutes before serving. Enjoy the perfect blend of crispy kale and creamy mozzarella!
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Yummy!
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