"Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer." — Angela
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peeled and sliced zucchini
1 1/2 cups
shredded Colby-Jack cheese
dried dill weed
seasoned dry bread crumbs
Very tasty; just enough of a cheesy taste to make you wonder what the flavor is . . . I do think this made too much sauce; next time I will do half-again as many veges for the same amount of sauce.
I loved the idea of this dish but thought the vegetables would be overlooked and mushy, so I skipped steaming them and roasted them at 400F for half an hour then poured the cheese sauce over and added the bread crumbs, which I mixed with a bit of cheese instead of all the extra butter. I reduced the heat to 350 and baked about 20 minutes until the top was browned. Thanks, Angela
I forgot rice and added extra layer of bread crumbs with parmesian cheeze added in addtion to the butter,it is very good and will work as veg. substitute in a meal
I was a nice light dinner and my family loved it! Even my five year old!
I added chopped up chicken to make a complete, qick and tasteful meal. Everyone in my family loves this!
YUMMY YUMMY YUMMY!!!!!!!! I could have eaten the whole pan myself, but restrained myself! LOVE this!!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot and Zucchini Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 211
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
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