There’s no meal this broccoli dish can’t improve.

Ingredients

2/3 cup light mayonnaise

½ cup chopped red bell pepper

½ cup nonfat plain Greek yogurt

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh dill, divided

2 tablespoons chopped flat-leaf parsley

1 teaspoon lemon zest

6 pitted Kalamata olives, coarsely chopped

8 cups broccoli florets cut into 2-inch pieces

½ cup panko breadcrumbs

2 teaspoons olive oil

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Lightly coat an 11-by-7-inch baking dish with cooking spray.
3. Combine mayonnaise, bell pepper, yogurt, feta cheese, 1 tablespoon dill, parsley, lemon zest, and olives in a large bowl.
4. Steam broccoli until tender crisp.
5. Add broccoli to mayonnaise mixture and stir to coat. Transfer mixture to baking dish.
6. Combine breadcrumbs, oil, and the remaining 1 tablespoon dill in a small bowl. Sprinkle over the broccoli mixture.
7. Bake until the topping is golden brown and crispy—about 20 minutes. Serve immediately.

Nutrition facts

Serving size: 1 cup

Calories: 273

Total fat: 23 g

Total carbohydrates: 12 g

Dietary fiber: 3 g

Sodium: 314 mg