Carrot and Zucchini Casserole Recipe - Allrecipes.com
Carrot and Zucchini Casserole Recipe
  • READY IN ABOUT hrs

Carrot and Zucchini Casserole

Recipe by  

"Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
  2. Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
  3. Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
  4. Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
  5. Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2012

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

 
Most Helpful Critical Review
Mar 11, 2013

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

 

12 Ratings

Jul 28, 2012

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.

 
Jul 01, 2012

I was a nice light dinner and my family loved it! Even my five year old!

 
Sep 11, 2014

Didn't have cream so I just used milk. Probably cut down on the calories but not the taste. This was really yummy and a good way to use up the carrots from my garden.

 
Dec 06, 2013

A favorite for a large gathering. Great taste and no canned soups!

 
Nov 07, 2012

I added chopped up chicken to make a complete, qick and tasteful meal. Everyone in my family loves this!

 
Oct 06, 2012

YUMMY YUMMY YUMMY!!!!!!!! I could have eaten the whole pan myself, but restrained myself! LOVE this!!

 

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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 745 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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