Two tablespoons (around 30 grams) of melted unsalted butter
One tablespoon, or fifteen grams, of optionally chopped fresh parsley
Instructions:
Initial Step: Get the Vegetables Ready
Get your oven ready for 375°F (190°C) by greasing a 9×13-inch baking dish.
To make the broccoli florets somewhat soft and brilliant green, steam them for three to four minutes. Remove off the table.
Throw the steamed broccoli, chopped kale, and cherry tomatoes into a big bowl and toss to blend. Mix lightly by tossing.
Second Step: Whip Up the Cream Sauce
Bring the heavy cream to a simmer in a medium saucepan.
Toss in the oregano, basil, salt, and pepper along with the minced garlic. Keep stirring until the liquid is fully heated and slightly thickened, which should take around three to five minutes.
Take it off the stove and, while it’s still hot, melt and combine 1/2 cup of shredded mozzarella and 1/4 cup of Parmesan.
Step Three: Put the Casserole Together
Toss the mixed vegetables in the cream sauce until they are well covered.
Spread the mixture evenly in the baking dish you just prepared.
On top, sprinkle the remaining Parmesan and mozzarella cheeses.
Fourth, Top It Off
Melt the butter and mix the breadcrumbs in a small bowl. Coat the crumbs evenly by mixing.
Evenly distribute the breadcrumb mixture over the soup.
For more taste and color, you may top it up with a sprinkling of fresh parsley.
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