LIVE
Rating: 3 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 5 Ratings

Layer slices of zucchini with mozzarella, Parmesan, and basil-infused bechamel for a vegetarian Italian dinner recipe that's similar to a mash-up of lasagna and eggplant Parm.

Domineca Marchetti
Source: Better Homes and Gardens

Gallery

Recipe Summary

hands-on:
1 hr
stand:
20 mins
bake:
30 mins to 40 mins
total:
1 hr 50 mins
Servings:
6
Max Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat zucchini slices with cooking spray on one side; season with salt and black pepper. Working in batches, grill zucchini on rack of a covered grill over high heat on coated side 4 to 8 minutes or until char marks form; remove. Set aside. Preheat oven to 375°F. Butter a 13×9-inch or 3-qt. rectangular baking dish.

    Advertisement
  • For white sauce: In a medium saucepan melt butter and cook onion over medium heat 5 minutes or until softened. Add flour; cook 3 minutes or until light golden brown, stirring constantly. Add milk, whisking to combine well; bring to boiling. Reduce heat; simmer 2 minutes, stirring often. Stir in basil, nutmeg, 1/2 tsp. salt, and 1/4 tsp. black pepper. Remove from heat.

  • Layer a third of white sauce, a third of zucchini slices (grill marks up), and half each of mozzarella and Parmesan; repeat layers. Top with remaining sauce and zucchini slices (grill marks up).

  • Bake, uncovered, 30 to 40 minutes or until bubbling and nicely browned. Remove; let stand 20 minutes. Top with additional fresh basil and flaky sea salt.

  • *TIP: Ideally, you want zucchini about 9 inches long to cover the width of the baking dish.

Nutrition Facts

338 calories; total fat 22g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 67mg; sodium 981mg; potassium 946mg; carbohydrates 19g; fiber 3g; sugar 12g; protein 17g; trans fatty acid 0g; vitamin a 1417IU; vitamin c 55mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 1mg; folate 87mcg; vitamin b12 1mcg; calcium 462mg; iron 2mg.
Advertisement

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
08/24/2017
Over 1000 mg PER SERVING. The published magazine recipe cheats at 981, which is unbelievable, but a search of individual ingredients shows it is actually over 1200. "Viva zucchini" indeed.