Zucchini casserole that is tasty, simple, and quick.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch 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
Instructions
- 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.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 354 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
1.30.21 … https://www.allrecipes.com/recipe/266641/smoky-zucchini-casserole/ … I made this as dinner by added two cups cooked chicken, but without cheese since I served on a bed of macaroni & cheese. ‘Sauce was a bit thin after baking, but the zucchini being a li’l wet was definitely to blame. ‘Like that smoked paprika; halved the thyme as I always do; added a half teaspoon salt. 🙂