Vegetarian Croque Monsieur

Indulge in the ultimate comfort food with a modern twist—Vegetarian Croque Monsieur. This French-inspired classic swaps the traditional ham for flavorful sautéed zucchini and red bell peppers, delicately seasoned with fresh thyme and a touch of olive oil. A rich, velvety béchamel sauce infused with nutmeg and melted Gruyère cheese takes center stage, elevating each bite with creamy decadence. Sandwiched between slices of golden, Dijon mustard-slathered bread and topped with a bubbling layer of cheese, this baked masterpiece is both hearty and satisfying. Perfect as a brunch centerpiece or a gourmet lunch, this vegetarian recipe is guaranteed to impress with its indulgent layers and vibrant flavors.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Unsalted Butter
• 3 tablespoons All-Purpose Flour
• 1 cup Whole Milk
• 0.25 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1.5 cups Gruyère Cheese, grated
• 8 slices Sandwich Bread Slices
• 2 tablespoons Dijon Mustard
• 1 medium Zucchini, sliced
• 1 medium Red Bell Pepper, thinly sliced
• 2 tablespoons Olive Oil
• 1 teaspoon Fresh Thyme
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

To make the béchamel sauce, melt 2 tablespoons of butter in a saucepan over medium heat.

Step 3

Add the flour to the melted butter and whisk constantly for about 1 minute until the mixture is smooth.

Step 4

Gradually add the milk while whisking continuously to prevent lumps, cooking until the sauce thickens, about 3-4 minutes.

Step 5

Stir in the nutmeg, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

Step 6

Remove the sauce from the heat and gently stir in 0.75 cup of grated Gruyère cheese until melted and smooth.

Step 7

In a skillet, heat olive oil over medium-high heat and sauté the sliced zucchini and red bell pepper for about 5-7 minutes until they are tender and lightly charred.

Step 8

Add fresh thyme, 0.25 teaspoon salt, and 0.25 teaspoon black pepper, stirring to combine, then remove from heat.

Step 9

Place the bread slices on a baking sheet. Spread about 1 teaspoon of Dijon mustard on each slice.

Step 10

Spoon a layer of béchamel sauce over half of the bread slices. Top each with sautéed zucchini and red bell pepper.

Step 11

Sprinkle some additional Gruyère cheese over the vegetables, then cover with another slice of bread, mustard-side down, to form a sandwich.

Step 12

Spread the remaining 1 tablespoon of butter over the tops of the sandwiches.

Step 13

Top each sandwich with a generous amount of béchamel sauce and sprinkle with the remaining Gruyère cheese.

Step 14

Bake in the preheated oven for about 15 minutes until the cheese is melted and bubbly and the tops are golden brown.

Step 15

Remove from the oven, let cool for a few minutes, then serve warm.

Nutrition Facts

Serving size	(1190.2g)

Amount per serving	% Daily Value*
Calories	2428.2

Total Fat 141.6g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 271.8mg	0%
Sodium 5300.2mg	0%
Total Carbohydrate 205.4g	0%
Dietary Fiber 14.1g	0%
Total Sugars 38.7g
Protein 88.7g	0%

Vitamin D 117.4IU	0%
Calcium 2458.0mg	0%
Iron 8.8mg	0%
Potassium 1621.7mg	0%

*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: 52.0%

Protein: 14.5%

Carbs: 33.5%