Vegetarian Croque Monsieur for #SundaySupper
  • 2 medium zucchini, sliced thinly into ¼ inch strips
  • 2 red, orange, or yellow bell peppers, quartered
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 1½ cups Florida Milk
  • 5 ounces Havarti cheese, shredded
  • 8 slices sourdough bread (or bread of choice)
  1. Preheat the oven to 450 degrees F.
  2. Slice the zucchini into thin strips. Arrange on a baking sheet with the bell peppers. Brush with olive oil, season with salt and pepper to taste. Optional: add dried Italian seasonings (basil, oregano) as well to taste.
  3. Bake for about 20 min, until vegetables are tender and roasted. Remove from oven and set aside. When the peppers are cool enough to handle, slice into thin strips.
  4. To make the bechamel, melt the butter in a pot over medium heat until foamy. Add the all purpose flour. Cook/stir for about 2-3 minutes, until the mixture is foamy. Add the milk and continue cooking, stirring the mixture until it is thickened, about 4 minutes. Remove from heat.
  5. To assemble the sandwiches, line a baking sheet with parchment paper. Spread half of the bechamel sauce on the top of the 4 slices: place them bechamel side up on the baking sheet. Layer the zucchini and bell pepper on top of the bechamel, and then top with Havarti cheese (saving about ¼ of the cheese for the top of the sandwiches). Spread the remaining bechamel sauce on the other 4 slices of bread. Place them bechamel side up on top of the bottom half of the sandwiches. Top with the remaining Havarti cheese.
  6. Bake sandwiches for about 20-25 minutes, until golden brown and melted. Remove from oven, slice in half, and serve. Enjoy!
Recipe by Helpful Homemade at