A delightful and easy-to-make zucchini casserole with a cheesy topping, perfect for any gathering.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and a perfect crust.
Melt the butter in a saucepan over medium heat and whisk in the flour until smooth.
Whisk continuously to avoid lumps in the sauce.
Gradually add the milk, stirring constantly until the mixture thickens.
Ensure the milk is at room temperature to prevent curdling.
Stir in the nutmeg and hot sauce, then remove from heat.
Adjust the seasoning to your taste preference.
Slice the zucchini into thin rounds and mix them into the sauce.
Ensure the zucchini is evenly coated with the sauce.
Beat the egg and stir it into the zucchini mixture.
Mix quickly to prevent the egg from cooking prematurely.
Pour the mixture into a greased pie dish.
Greasing the dish prevents sticking and makes cleanup easier.
Combine the breadcrumbs and parmesan cheese, then sprinkle over the top.
For extra crunch, use panko breadcrumbs.
Bake in the preheated oven for 35 minutes, then broil for 2 minutes to brown the top.
Keep an eye on the broiler to prevent burning.
Let the dish cool slightly before serving.
Cooling allows the flavors to meld and makes serving easier.
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