Zucchini Imperial
Indulge in the creamy, cheesy decadence of Zucchini Imperial, a delightful casserole that transforms humble zucchini into a royal centerpiece. Featuring tender zucchini slices layered with a velvety Parmesan-infused béchamel sauce, this recipe is crowned with gooey melted mozzarella and a golden, buttery breadcrumb topping. Perfect for a comforting family dinner or as an elegant side dish, this baked zucchini casserole boasts flavors of garlic, onion, and oregano, all baked to bubbly perfection in just 30 minutes. With its irresistible blend of textures and savory goodness, Zucchini Imperial is an easy-to-make dish that will impress any crowd. Serve it alongside your favorite protein or enjoy it on its own for a flavorful vegetarian option.
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons butter
- 1 medium onion
- 2 cloves garlic cloves
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups grated Parmesan cheese
- 1 cups shredded mozzarella cheese
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini and slice them into 1/4-inch thick rounds.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, continuously stirring to form a roux.
Gradually pour in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
Remove the skillet from heat and stir in the Parmesan cheese, salt, pepper, and oregano.
In a greased 9x13-inch baking dish, layer half of the zucchini slices. Pour half of the cheese sauce over the zucchini.
Add a second layer of zucchini slices, followed by the remaining cheese sauce. Sprinkle the shredded mozzarella evenly over the top.
In a small bowl, mix the breadcrumbs with 1 tablespoon of melted butter and olive oil. Sprinkle the breadcrumb mixture over the mozzarella.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Let the Zucchini Imperial rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 12478 mg | 543% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 83.4 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1913 mg | 147% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2590 mg | 55% | |
*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.
