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Preheat your oven to 375°F.
Spray the bottom of a baking dish with olive oil to prevent sticking.
Spread the frozen broccoli florets in an even layer in the dish. Do not thaw them first.
Season the broccoli generously with salt, black pepper, and garlic powder.
Cover the broccoli with a thick layer of grated parmesan cheese.
Add a thick layer of Italian-style breadcrumbs on top of the parmesan.
Spray or drizzle olive oil over the breadcrumbs.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and bake for another 25 to 30 minutes until the top is golden and crispy.
If you want an extra crunch, broil the dish for 2 to 4 minutes, watching carefully to avoid burning.
Preheat your oven to 425°F.
Toss fresh broccoli florets with olive oil, salt, and black pepper until evenly coated.
Spread the broccoli on a baking sheet and roast for 8 minutes to soften the florets.
Remove the broccoli from the oven and sprinkle a generous layer of grated parmesan cheese over the top.
Add a thick layer of Italian-style breadcrumbs on top of the cheese.
Lightly spray the breadcrumbs with olive oil.
Lower the oven temperature to 400°F and return the broccoli to the oven.
Bake for 10 to 15 minutes until the topping turns golden brown.
For an extra crispy finish, broil the broccoli for 2 to 3 minutes.