Zucchini Rockefeller

Oysters Rockefeller was created in New Orleans at Antoine's Restaurant in 1899. The dish was named after John D. Rockefeller, one of the wealthiest men of the time, because of its rich ingredients. Traditionally, it consists of oysters topped with a mixture of butter, herbs, and bread crumbs, baked until golden and decadent. This luxurious preparation inspired many variations, like the Zucchini Rockefeller, replacing oysters with other ingredients but maintaining that signature rich, buttery flavor.

This Zucchini Rockefeller is a rich, indulgent twist on the classic Oysters Rockefeller. It features tender zucchini halves filled with a creamy spinach mixture, topped with a buttery, garlic-infused breadcrumb crust, and a hint of anisette liqueur for depth. Traditionally, Oysters Rockefeller are topped with a blend of herbs, breadcrumbs, and butter, baked to perfection. Zucchini Rockefeller would make a perfect side dish for Cajun or Creole meals. Its rich, creamy filling and savory breadcrumbs pair beautifully with the bold flavors of dishes like gumbo, jambalaya, or blackened fish. The slight hint of anisette adds an aromatic layer that complements the robust spices of Cajun or Creole cooking.