Cheesy Chicken & Broccoli Zucchini Roll-ups

Cheesy Chicken &  Broccoli Zucchini Roll-ups

Thin slices of zucchini are stuffed and rolled up with a chicken and broccoli filling then baked in sauce until hot and bubbly. The filling is flavored with red onion, garlic, roasted red pepper, mozzarella and white cheddar cheese plus a little cream cheese to act as the “glue” to hold everything together.

For best results the zucchini should be salted and laid out on a wire rack to leach out some of the water. This makes them pliable and easier to roll up plus they won’t be as soggy. If you don’t like zucchini, cooked lasagna noodles can be used instead. They’re way too long as is so I would cut them in half first…. 

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Roasted Broccoli with Cheese Sauce

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.

Roasting does unbelievably tasty things to broccoli. It can turn someone who’s on the fence about it into a broccoli devotee. Smothering it in a hot, cheesy sauce with sharp cheddar and a touch of Parmesan doesn’t hurt either. It’s like insurance.

To make sure every last broccoli floret gets eaten. It will. Trust me. Your family will be tripping over each other to get to it. You’ll wish you made more.

And if by some crazy, off-the-wall chance they don’t?

You might secretly be glad.

You might, after taste-testing, decide to not even serve it to them.

I might have done that. Oops. I shot these pictures and promptly devoured it like a starving wolf in the dead of winter. It was like I never tasted anything so good before in my life.

Making a double batch might not be so bad an idea.

Roasted Broccoli with Easy Cheese Sauce

Roasted Broccoli with Cheese Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: serves 4 as a side dish

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.


2 tablespoons olive oil, plus more for greasing pan
6 - 7 cups broccoli florets
coarse salt and fresh black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 teaspoon Dijon mustard
1 heaping cup fresh shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
a few dashes red pepper flakes, optional


  1. Preheat oven to 400 degrees F. Grease a large cookie sheet.
  2. Put the broccoli florets in a pile on the cookie sheet. Drizzle with the oil and massage it all over the broccoli with your hands. Spread it out in one layer.
  3. Bake 20 - 30 minutes until broccoli is fork tender.
  4. To make the sauce melt the butter in a small saucepan over medium-low heat and whisk in the flour. Cook 1 minute.
  5. Slowly whisk in the milk and Dijon mustard, turn heat up to medium-high and bring to a simmer. Simmer 2 minutes.
  6. Turn heat down to low and stir in both cheeses, stir until smooth and melted. Taste and season with salt, pepper and red pepper flakes, if desired.
  7. Drizzle generously over the broccoli and serve.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Roasted Vegetable Chicken Divan

Chicken Divan is a layered casserole of roasted broccoli, cauliflower and sliced chicken breasts smothered in a decadent red-wine-Parmesan-cream-sauce.

With sliced almonds, roasted red peppers, onions and garlic, it is not the old school Chicken Divan made with canned soup and sherry. . . Do people still make that?

Sometimes I think I was born in the wrong generation…. 

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Baked Broccoli Cheese Rice

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.

This is my knock-off of broccoli-au-gratin-rice-in-a-box. You know, the San Francisco treat. The one I happily grew up on. Years ago I said my goodbyes to cut down on overly processed foods.

Purely by mistake, a box ended up in my groceries. . …. 

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