Zucchini Mornay
Creamy, cheesy, and irresistibly satisfying, Zucchini Mornay is the ultimate comfort dish that transforms humble zucchini into a decadent masterpiece. This recipe combines tender layers of zucchini with a velvety béchamel sauce enriched with Gruyère and Parmesan cheeses, giving it a rich, nutty flavor. Topped with golden, crisp panko breadcrumbs, it's baked to bubbly perfection for a dish that's as elegant as it is comforting. Perfect for family dinners or holiday gatherings, this Zucchini Mornay is a versatile side that pairs beautifully with roasted meats or can be enjoyed as a hearty vegetarian main course. With simple ingredients and a rewarding flavor, this dish is a must-try for cheese lovers and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1.25 cups grated Gruyère cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 0.25 teaspoons ground nutmeg
- 1 teaspoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash the zucchinis thoroughly. Slice them into 1/4-inch thick rounds and lightly sprinkle with salt. Set them aside in a colander for 10 minutes to release excess moisture, then pat them dry with a paper towel.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, until golden and bubbly.
Gradually whisk in the milk and cream until the mixture is smooth. Add the ground nutmeg, garlic powder, salt, and black pepper. Cook, whisking often, until the sauce thickens, about 4–5 minutes.
Remove the saucepan from heat and stir in 1 cup of Gruyère cheese and 1/4 cup of Parmesan cheese until melted and smooth. Reserve the remaining cheese for topping.
Arrange half of the zucchini slices in the prepared baking dish. Pour half of the cheese sauce evenly over the zucchini. Repeat with the remaining zucchini slices and cheese sauce, spreading evenly.
In a small bowl, mix the breadcrumbs with the olive oil, remaining Gruyère cheese, and Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the dish.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and bubbling.
Let the Zucchini Mornay rest for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 12125 mg | 527% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 77.1 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2340 mg | 180% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2486 mg | 53% | |
*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.
