The Zucchini Casserole with Almond Pesto is delicious, very simple to make, and follow my advice, make a double batch so you can freeze it and have it ready for when you crave casserole again, it prepares really quickly and yes, it bakes in the oven, but it’s worth it. That’s why I made 2 nice big pans to take advantage of the oven.
I know many of you won’t want to try it because of the heat and the oven, but I guarantee it’s worth it, everyone at my house was blown away after having seconds.
Simple and few ingredients for a delicious dish ideal for a Sunday with family or friends.
Let’s discover right after the photo how to prepare the zucchini casserole and almond pesto!!
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Zucchini Casserole with Almond Pesto
- 10.5 oz egg lasagna (dry)
- 4 zucchini
- 2 pinches salt
- 2 pinches pepper
- 14 oz béchamel sauce
- 5.3 oz almonds
- 1 lemon (zest and juice)
- 10 leaves basil
- 3.4 tbsp extra virgin olive oil
- 2 pinches salt
Preparation of Zucchini Casserole with Almond Pesto
To prepare the zucchini casserole with almond pesto, first make the béchamel sauce following my recipe HERE or use your usual one.
Blend the almonds with basil, lemon juice and zest, adding olive oil gradually as you blend.
Salt at the end.
Trim and slice the zucchini thinly with a mandolin, salt and pepper.
Spread a bit of béchamel on the bottom of a rectangular baking dish, cover the surface with the lasagna sheets (I used no-boil ones), distribute a few tablespoons of pesto, and the zucchini slices side by side.
Continue with béchamel, lasagna, pesto, and zucchini until all ingredients are used up.
On top, place some matchstick-cut zucchini, a few tablespoons of pesto, and small pieces of butter.
Bake in a preheated static oven at 392°F on the middle rack for 20 minutes, covering the pan with aluminum foil.
After 20 minutes, remove the foil and if you have a grill function, turn it on for 6 minutes, otherwise extend the static baking for another 10 minutes.
The zucchini and almond casserole is ready, take it out of the oven, let it rest for 10 minutes before serving it still very hot and..
ENJOY YOUR MEAL
How to store the zucchini casserole with almond pesto
You can store the casserole in the fridge well-covered with plastic wrap for 3 days.
If you prefer and make it in quantity, you can freeze it even divided into portions to be taken out 30 minutes before and reheated either in a pan or in the microwave.
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