READY IN ABOUT 1½ hrs

Carrot and Zucchini Casserole

Read Reviews (6)

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
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.
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.
Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 5 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

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.

—Tracy

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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

—BigShotsMom

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7 Ratings

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

—ahartman

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Jul 01, 2012

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

—fladdyzwife

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Nov 07, 2012

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

—kjmatts

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Oct 06, 2012

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

—msshelly55021

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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.

Nutritional Information

Carrot and Zucchini Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 337
Calories from Fat: 211

% Daily Value *
Total Fat 23.4g 36 %
** Saturated Fat 14.4g 72 %
** Cholesterol 64mg 21 %
Sodium 745mg 30 %
** Potassium 390mg 11 %
Total Carbohydrates 24.7g 8 %
Dietary Fiber 2.7g 11 %
Protein 8.4g 17 %
** Sugars 4.3g
Vitamin A 162 %
Vitamin C 18 %
Calcium 16 %
Iron 14 %
** Thiamin 26 %
** Niacin 25 %
** Vitamin B6 13 %
** Magnesium 10 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.