Smoky Zucchini Casserole Tasty Recipes

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Smoky Zucchini Casserole

"Delicious, easy, and quick zucchini casserole."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H25M

• 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 9x13-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.

Notes :

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