Carrot and Zucchini Casserole

Carrot and Zucchini Casserole

Angela

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

1 h 25 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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

Read all reviews 11
  1. 16 Ratings

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Most helpful positive review

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

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...

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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 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...

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 sau...

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

I don't know why this isn't an insanely popular recipe because it's literally like crack. So delicious. I always follow the recipe exactly (sometimes I cut down on the boullion depending on the ...

I put too much zucchini in this, which was my mistake. The zucchini came out kind of mushy and overpowering, but the rest was excellent. I used Tillamook Cheddar cheese rather than colby-Jack.

This is so, so good and a big time family favorite! We make as directed and it always turns out great. My zucchini hating husband ADORES this recipe. And I can think of worse ways to get my boys...

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.

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

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