How Green Is My Casserole
Elevate your dinner game with "How Green Is My Casserole," a vibrant, veggie-packed comfort dish that celebrates all things green. This irresistible casserole blends tender broccoli florets, zucchini slices, baby spinach, and sweet peas in a rich, creamy cheese sauce made from mozzarella and Parmesan. Topped with crispy, golden panko breadcrumbs, this baked masterpiece delivers the perfect balance of textures and flavors. Not only is it a feast for the eyes, but it’s also nutrient-rich and irresistibly satisfying. Perfect for busy weeknights or potluck gatherings, this easy-to-make casserole comes together in under an hour and serves six. A sprinkle of fresh parsley at the end adds a burst of color and freshness to this wholesome dish. With its healthy ingredients and indulgent flavor, this recipe is sure to become your new favorite go-to!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 medium zucchini
- 3 cups baby spinach
- 1 cup frozen peas
- 3 large garlic cloves
- 1 medium sweet onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Steam the broccoli florets for 5 minutes until tender but still vibrant green. Drain and set aside.
Slice the zucchini into thin rounds and roughly chop the baby spinach.
In a large skillet over medium heat, melt the butter. Add the minced garlic and finely diced onion, cooking until translucent, about 3-4 minutes.
Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to form a roux.
Gradually pour in the vegetable broth and milk, whisking continuously to prevent lumps. Cook until the mixture thickens, about 4-5 minutes.
Stir in half of the mozzarella cheese, Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the steamed broccoli, zucchini slices, spinach, frozen peas, and the prepared sauce. Mix well to evenly coat the vegetables.
Pour the mixture into the prepared casserole dish and spread it out evenly.
Top with the remaining mozzarella cheese, followed by an even layer of panko breadcrumbs.
Drizzle the olive oil over the breadcrumbs to help them crisp up during baking.
Bake in the preheated oven for 25-30 minutes or until the casserole is bubbling and the breadcrumbs are golden brown.
Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 9582 mg | 417% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 66.9 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2464 mg | 190% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
