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Smoky Zucchini Casserole

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Smoky Zucchini Casserole



Ingredients :

  • 6 tablespoons butter
  • divided
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 2 teaspoons chicken bouillon granules
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • crushed
  • 3 large zucchini
  • cut into 1/4-inch rounds
  • ¼ sweet onion (such as Vidalia®)
  • sliced
  • 1 large carrot
  • shredded
  • 1 large egg
  • beaten
  • 1 ½ cups shredded extra-sharp Cheddar cheese
  • ⅓ cup panko bread crumbs
  • or to taste
  • cooking spray
  • Methods :

  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9×13-inch casserole dish.
  • 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.
  • Add egg to the cooled sauce; whisk rapidly until smooth. Add Cheddar cheese and mix to combine.
  • 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.
  • 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.
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