Elevate your zucchini game with this Smoky Zucchini Casserole, a symphony of flavors and textures. Tender zucchini and sweet onions mingle in a creamy, smoky sauce, topped with a golden, crispy panko crust. It's comfort food with a sophisticated twist.

Follow The Directions

01

Step

Craft the Roux: In a saucepan over medium heat, melt 3 tablespoons of butter. (1 minute) Sprinkle in the flour, whisking constantly until a light golden-brown, paste-like mixture forms. (5 minutes) Gradually whisk in the milk, ensuring a smooth, lump-free sauce. Continue stirring until thickened, about 10 minutes. Incorporate the bouillon, smoked paprika, and thyme. Remove from heat and set aside to cool slightly.

02

Step

Prepare the Oven and Dish: Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter or cooking spray.

03

Step

Sauté the Vegetables: In a skillet, melt the remaining 3 tablespoons of butter over medium-high heat. Add the zucchini and onion, sautéing until softened. (12-15 minutes) Introduce the shredded carrot and continue cooking for an additional 2 minutes. Remove from heat.

04

Step

Combine and Enrich: Whisk the beaten egg into the slightly cooled sauce until smooth. Stir in the shredded Cheddar cheese until well combined.

05

Step

Assemble the Casserole: Arrange the zucchini mixture evenly in the prepared casserole dish. Pour the cheese sauce over the vegetables, gently stirring to ensure everything is moistened. Sprinkle panko bread crumbs evenly over the top and lightly spray with cooking spray.

06

Step

Bake to Golden Perfection: Bake in the preheated oven until the bread crumbs begin to brown. (20-25 minutes) For a beautifully browned crust, broil for an additional 2-4 minutes, keeping a close watch to prevent burning. Remove from the oven and allow to rest for 10-15 minutes before serving.

For an extra layer of flavor, try adding a pinch of garlic powder to the zucchini while sautéing.
Feel free to substitute other cheeses, such as Gruyere or Monterey Jack, for a different flavor profile.
If you don't have panko bread crumbs, regular bread crumbs can be used, but the texture will be slightly different.
The casserole can be prepared ahead of time and refrigerated until ready to bake. Add about 10-15 minutes to the baking time if baking from cold.