Pan-Steamed Broccoli with Za’atar, Parmigiano, and Lemon
Jun 19, 2025
Broccoli is abundant at the markets right now and unlike its store bought counterparts, its tender and super flavorful. This vibrant dish brings together the earthy crunch of broccoli, the citrusy brightness of lemon, and the rich umami of Parmigiano-Reggiano, all tied together with a Middle Eastern twist from za’atar. Pan-steaming keeps the broccoli tender without waterlogging it, making this a quick and healthy side that feels far from ordinary. Whether you serve it warm or at room temperature, it’s equally suited for weeknight dinners or casual entertaining.
Ingredients
1 lemon
2–4 garlic cloves, smashed and peeled
½ teaspoon dried chile flakes
1½ pounds (680 g) broccoli, stems trimmed and cut lengthwise into long-stemmed florets
¼ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tablespoon za’atar
¼ cup (60 ml) extra-virgin olive oil, divided
¼ cup (20 g) freshly grated Parmigiano-Reggiano cheese
Instructions
Grate the zest of the lemon into a large bowl. Halve the lemon and squeeze its juice into the bowl, removing any seeds. Set aside.
Heat a generous drizzle of olive oil in a large lidded skillet over medium heat. Add the garlic and cook until soft, fragrant, and golden—about 5 minutes, being careful not to burn it. Stir in the chile flakes.
Add the broccoli to the pan in an even layer. It’s fine if the pan is crowded. Season with ¼ teaspoon salt. Increase the heat to medium-high and add about ¼ cup (60 ml) water. Cover and steam the broccoli, adding more water as needed to maintain steam, until the broccoli is tender—about 10 minutes.
Transfer the broccoli to the lemon bowl. Add the za’atar and a few twists of black pepper, then toss to combine. Taste and adjust seasoning with more salt, chile flakes, or pepper as needed.
Drizzle in ¼ cup (60 ml) olive oil, toss again, and finish with the Parmigiano. Serve warm or at room temperature.
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