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Smoky Zucchini Casserole
Smoky Zucchini Casserole
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Zesty zucchini casserole with carrots, onions, and Cheddar cheese, baked to perfection with a crispy golden panko crust.
Ingredients:
  • 6 tablespoons butter, divided
  • 1.5 cups whole milk
  • 2 teaspoons chicken bouillon granules
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon dried thyme, crushed
  • 3 large zucchini, cut into 1/4-inch rounds
  • 0.25 sweet onion (such as Vidalia®), sliced
  • 1 large carrot, shredded
  • 1.5 cups shredded extra-sharp Cheddar cheese
  • 0.33333334326744 cup panko bread crumbs, or to taste
Instructions:
  • In a saucepan over medium heat, melt 3 tablespoons of butter until a pinch of flour sprinkled in begins to bubble. Stir in flour until it forms a light golden brown paste, about 5 minutes. Gradually add milk, stirring to keep the mixture smooth. Cook until a thick sauce forms, about 10 minutes. Add bouillon, paprika, and thyme, then remove from heat and allow the sauce to cool.
  • Preheat the oven to 350°F (175°C) and lightly butter a 9x13-inch casserole dish.
  • In a skillet over medium-high heat, melt the remaining butter. Saute zucchini and onion until softened for 12 to 15 minutes. Add carrot and cook for an additional 2 minutes. Remove from heat.
  • Whisk a whole egg into the cooled sauce until smooth, then mix in the Cheddar cheese until well combined.
  • Spread the zucchini mixture evenly in the casserole dish. Pour sauce over, gently mix, sprinkle with bread crumbs, and lightly spray with cooking spray.
  • Place in the preheated oven until bread crumbs are golden brown, for 20 to 25 minutes. Finish under the broiler until panko is beautifully browned, for an additional 2 to 4 minutes. Take out of the oven and allow to rest for 10 to 15 minutes before serving.

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