A quick smoky roux rounds out the flavors of this comforting zucchini casserole featuring carrot, onion, and Cheddar baked under a golden brown, panko-encrusted top.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
244 Calories
Recipe Instructions
Step 1
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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch casserole dish.
Step 3
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.
Step 4
Add egg to the cooled sauce; whisk rapidly until smooth. Add Cheddar cheese and mix to combine.
Step 5
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.
Step 6
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.
Ingredients
2 tablespoons all-purpose flour
6 tablespoons butter, divided
1 large carrot, shredded
1 large egg, beaten
2 teaspoons chicken bouillon granules
cooking spray
3 large zucchini, cut into 1/4-inch rounds
1.5 cups whole milk
0.5 teaspoon smoked paprika
0.25 teaspoon dried thyme, crushed
0.25 sweet onion (such as Vidalia®), sliced
1.5 cups shredded extra-sharp Cheddar cheese
0.33333334326744 cup panko bread crumbs, or to taste