1. Preheat oven to 450°F. Line a rimmed baking pan with parchment paper; set aside.
2. Cut florets and small stalks from head of broccoli; place in a food processor. Cover and process until broccoli is finely chopped.
3. In a large bowl, combine broccoli, eggs, Fontina and Cheddar cheeses, Italian seasoning, and garlic powder. Stir until combined. Spread mixture ¼ inch thick in prepared pan to create a 12×8‑inch rectangle.
4. Bake for 20 minutes. Turn off oven and let cool in oven for 15 minutes. Flip baked mixture over in the pan and return the pan to the oven to cool for an additional 30 minutes.
5. To serve, cut baked mixture into strips, then into squares to make 36 pieces. Serve with marinara sauce for dipping. Store leftovers in a tightly covered container in the refrigerator up to 3 days.

Each serving contains: 149 calories, 10 g fat, 6 g saturated fat, 0 g trans fat, 92 mg cholesterol, 247 mg sodium, 3 g carbohydrates, 1 g fiber, 1 g sugar, 10 g protein. Daily values: 9% vitamin A, 56% vitamin C, 10% calcium, 3% iron.