Name: Smoky Zucchini Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter, divided - 6 tablespoons; All-purpose flour - 2 tablespoons; Whole milk - 1 ½ cups; Chicken bouillon granules - 2 teaspoons; Smoked paprika - ½ teaspoon; Dried thyme, crushed - ¼ teaspoon; Zucchini, cut into 1/4-inch rounds - 3 large; Sweet onion (such as Vidalia®), sliced - ¼; Carrot, shredded - 1 large; Egg, beaten - 1 large; Shredded extra-sharp Cheddar cheese - 1 ½ cups; Panko bread crumbs, or to taste - ⅓ cup; Cooking spray - ⅓ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Smoky Zucchini Casserole

1. Butter, divided - 6 tablespoons

2. All-purpose flour - 2 tablespoons

3. Whole milk - 1 ½ cups

4. Chicken bouillon granules - 2 teaspoons

5. Smoked paprika - ½ teaspoon

6. Dried thyme, crushed - ¼ teaspoon

7. Zucchini, cut into 1/4-inch rounds - 3 large

8. Sweet onion (such as Vidalia®), sliced - ¼

9. Carrot, shredded - 1 large

10. Egg, beaten - 1 large

11. Shredded extra-sharp Cheddar cheese - 1 ½ cups

12. Panko bread crumbs, or to taste - ⅓ cup

13. Cooking spray - ⅓ cup

How to cook deliciously - Smoky Zucchini Casserole

1. Stage

Melt 3 tablespoons butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour, stirring constantly until mixture becomes paste-like and light golden brown, about 5 minutes. Slowly add milk, stirring to avoid lumps. Continue stirring until a smooth, thick sauce is obtained, about 10 minutes more. Whisk in bouillon, paprika, and thyme. Remove from heat and let sauce cool.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch casserole dish.

3. Stage

Melt remaining 3 tablespoons butter in a skillet over medium-high heat. Add zucchini and onion; saute until softened, 12 to 15 minutes. Add carrot and continue cooking for 2 minutes. Remove from heat.

4. Stage

Add egg to the cooled sauce; whisk rapidly until smooth. Add Cheddar cheese and mix to combine.

5. Stage

Layer zucchini mixture evenly into the prepared casserole dish. Pour sauce over vegetables and give it a slight stir to moisten throughout. Sprinkle bread crumbs on top and spray lightly with cooking spray.

6. Stage

Bake in the preheated oven until bread crumbs start to brown, 20 to 25 minutes. Broil until panko is nicely browned, 2 to 4 minutes more. Remove from oven and let sit for 10 to 15 minutes before serving.