Smoky Zucchini Casserole

This smoky zucchini casserole recipe features the deep flavors of a smoky roux, carrots, onions, and Cheddar cheese baked under a golden panko topping.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 244 Calories

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray. Set aside.

Step 2

Melt 3 tablespoons butter in a large saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and light golden brown, about 5 minutes. Slowly add milk while whisking to avoid lumps. Continue stirring until a smooth, thick sauce forms, about 10 minutes more. Whisk in bouillon, paprika, and thyme. Remove from heat and let sauce cool.

Step 3

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

Step 4

Whisk egg into sauce until smooth; fold in Cheddar cheese.

Step 5

Layer zucchini mixture evenly into the prepared casserole dish. Pour sauce over vegetables; stir lightly to coat. Sprinkle panko evenly on top and spray lightly with cooking spray.

Step 6

Bake in the preheated oven until panko begins to brown, 20 to 25 minutes. Broil until panko is well browned, 2 to 4 minutes more. Let sit for 10 to 15 minutes before serving.