How Green Is My Casserole

Elevate your dinner game with "How Green Is My Casserole," a vibrant, veggie-packed comfort dish that celebrates all things green. This irresistible casserole blends tender broccoli florets, zucchini slices, baby spinach, and sweet peas in a rich, creamy cheese sauce made from mozzarella and Parmesan. Topped with crispy, golden panko breadcrumbs, this baked masterpiece delivers the perfect balance of textures and flavors. Not only is it a feast for the eyes, but it’s also nutrient-rich and irresistibly satisfying. Perfect for busy weeknights or potluck gatherings, this easy-to-make casserole comes together in under an hour and serves six. A sprinkle of fresh parsley at the end adds a burst of color and freshness to this wholesome dish. With its healthy ingredients and indulgent flavor, this recipe is sure to become your new favorite go-to!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups broccoli florets
• 2 medium zucchini
• 3 cups baby spinach
• 1 cup frozen peas
• 3 large garlic cloves
• 1 medium sweet onion
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 cup whole milk
• 1.5 cups shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.75 cup panko breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.

Step 2

Steam the broccoli florets for 5 minutes until tender but still vibrant green. Drain and set aside.

Step 3

Slice the zucchini into thin rounds and roughly chop the baby spinach.

Step 4

In a large skillet over medium heat, melt the butter. Add the minced garlic and finely diced onion, cooking until translucent, about 3-4 minutes.

Step 5

Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to form a roux.

Step 6

Gradually pour in the vegetable broth and milk, whisking continuously to prevent lumps. Cook until the mixture thickens, about 4-5 minutes.

Step 7

Stir in half of the mozzarella cheese, Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.

Step 8

In a large mixing bowl, combine the steamed broccoli, zucchini slices, spinach, frozen peas, and the prepared sauce. Mix well to evenly coat the vegetables.

Step 9

Pour the mixture into the prepared casserole dish and spread it out evenly.

Step 10

Top with the remaining mozzarella cheese, followed by an even layer of panko breadcrumbs.

Step 11

Drizzle the olive oil over the breadcrumbs to help them crisp up during baking.

Step 12

Bake in the preheated oven for 25-30 minutes or until the casserole is bubbling and the breadcrumbs are golden brown.

Step 13

Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	2164.8 grams (2164.8g)

Amount per serving	% Daily Value*
Calories	2016

Total Fat 101.60g	130%
Saturated Fat 51.20g	256%
Polyunsaturated Fat 3.30g
Cholesterol 252mg	84%
Sodium 9582mg	417%
Total Carbohydrate 177.60g	65%
Dietary Fiber 32.50g	116%
Total Sugars 66.90g
Protein 112.10g	224%

Vitamin D 107IU	537%
Calcium 2464mg	190%
Iron 15mg	86%
Potassium 2782mg	59%

*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.

Source of Calories

Fat: 44.1%

Protein: 21.6%

Carbs: 34.3%