Today we prepare a very creamy pan-grilled zucchini casserole, a dish with a delicate flavor and creamy texture that celebrates the irresistible freshness of zucchini. This recipe is a tasty fresh and delicate alternative for a first course or side dish that will delight everyone’s palate. Zucchini are the undisputed protagonists of this dish. To start, the zucchini are grilled in a pan to achieve a light golden color and a tender texture. This process intensifies the flavor of the zucchini and adds a smoky note that perfectly matches the natural sweetness of the vegetables. The béchamel adds a touch of richness and smoothness to the zucchini casserole, enveloping each layer of grilled zucchini with its smooth and creamy texture. The pan-grilled zucchini casserole is a versatile dish appreciated by both young and old. It can be served as an appetizer, side dish, or even as a light main course. Its simplicity of preparation and refined taste make it an excellent choice for a summer dinner or a special occasion, where you want to offer an elegant and flavorful dish. Below I leave you with more zucchini recipes.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 15 Minutes
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Pan-Grilled Zucchini Casserole
- 4 zucchini (light)
- 8 slices cooked ham
- 1 block mozzarella
- 7 oz Grana Padano cheese, grated
- 2 cups béchamel sauce
- 2 cups milk
- 3 tbsp butter
- 1/3 cup all-purpose flour
- to taste salt
- to taste pepper
- to taste nutmeg
Tools for the Pan-Grilled Zucchini Casserole
- 1 Knife
- 1 Pan
- 1 Saucepan
- 1 Baking Dish
- 1 Whisk
Steps
To prepare the pan-grilled zucchini casserole, start by washing and drying them, and remove the ends.
Slice the zucchini into not too thin slices and
grill them in a hot pan, just enough to get them golden and ready.
After grilling all the zucchini, prepare the béchamel. In a saucepan, melt the butter, add the flour and
whisk together until the butter has absorbed all the flour,
pour in the milk,
a pinch of salt
two pinches of pepper
a bit of nutmeg
and keep whisking until it thickens.
Now proceed to assemble the zucchini casserole.
Pour a ladle of béchamel on the bottom of the baking dish,
a layer of zucchini,
another layer of béchamel,
a layer of grated Grana,
a layer of mozzarella,
the slices of ham and
continue with the layers until the zucchini are finished.
The last layer should be béchamel and grated cheese, and bake in a static oven at 392°F for 15/20 minutes, just enough for the grated cheese to create a golden and crunchy crust.
Remove the pan-grilled zucchini casserole from the oven and let it cool for 15/20 minutes
before serving and enjoying a very delicate and smooth dish.
