Set your oven to 425°F (220°C). Line a baking sheet with parchment paper. This step makes cleanup easier and prevents the broccoli from sticking.

Boil water in a pot or prepare a vegetable steamer basket. Add your broccoli florets and steam for 3–4 minutes, just until tender but still firm. You don’t want them mushy.

Once done, drain the broccoli well. You can pat them dry with paper towels — this helps get that perfect crispiness later.

In a small bowl, mix together olive oil, lemon zest, garlic powder, salt, and black pepper. This fragrant olive oil mixture will coat the broccoli and give it a golden crust while baking.

Place your steamed broccoli on the lined baking sheet. Using the bottom of a glass or measuring cup, gently press down on each floret until it flattens slightly. Don’t crush them too much — just enough to “smash” and spread them out.

Brush each smashed broccoli piece with the olive oil mixture. Make sure the tops are well coated. Then sprinkle a generous amount of shredded parmesan cheese on top.

Place the baking sheet in your preheated oven and bake for 20–25 minutes until the edges turn brown and crispy, and the parmesan cheese melts into a golden crust.

If you want extra crispiness, broil the broccoli for 1–2 minutes. Keep a close eye — the cheese can burn quickly!

Transfer to a serving plate and add a light squeeze of lemon juice on top for that fresh zing. Serve warm.