Best 2 Carrot And Zucchini Casserole Recipes

Carrot and zucchini casserole is a comforting and flavorful dish that is perfect for a weeknight meal or a special occasion. With its simple ingredients and minimal prep time, this casserole is sure to become a favorite in your household. The combination of carrots and zucchini creates a delicious and nutritious dish that is packed with vitamins and minerals. Paired with a creamy sauce and topped with a crispy breadcrumb crust, this casserole is a crowd-pleaser that will leave you wanting more.

Let's cook with our recipes!

CARROT AND ZUCCHINI CASSEROLE

Carrot and Zucchini Casserole image

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

Provided by Angela

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups sliced carrots
2 cups peeled and sliced zucchini
¼ cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups half-and-half
2 cubes chicken bouillon
½ cup shredded Colby-Jack cheese
½ teaspoon dry mustard
½ teaspoon dried dill weed
seasoned dry bread crumbs
¼ cup butter, melted

Steps:

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.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g

ZUCCHINI AND CARROT CASSEROLE

Zucchini and Carrot Casserole image

This is one of my all-time favorite casseroles. I haven't posted it before because I assumed someone would have already posted it. I was looking for something else and came across a similar recipe, but not the same. So I decided to post this before it gets lost. Addendum: I hadn't made this in awhile until tonight. Because I am trying to lose weight I cooked the vegetables in a covered pan sprayed with PAM and omitted the butter. It turned out just fine. I also added some cubed cooked chicken to make this more of a complete dish. So that is another option with this very versatile casserole.

Provided by Alskann

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups zucchini, sliced
3 cups carrots, sliced
1 tablespoon butter
1 large onion, diced
2 cups mushrooms, sliced
2 (10 ounce) cans cream of chicken soup
8 ounces sour cream
4 cups herb stuffing cubes
1/2 cup milk
1/2 cup butter, melted
2 cups cheddar cheese, shredded

Steps:

Preheat oven to 350 degrees.
Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
Stir soup mixture into vegetables and mix well.
Add 1 cup of the cheese.
Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
Top with remaining cheese.
Bake in 350 degree oven for about 30 minutes.
**You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

Nutrition Facts : Calories 538.2, Fat 44.7, SaturatedFat 26.1, Cholesterol 113.3, Sodium 1054.8, Carbohydrate 21.2, Fiber 3, Sugar 6.2, Protein 16.2

Tips:

For a creamier casserole, use full-fat sour cream and cream cheese.
If you don't have a baking dish, you can use a 9x13 inch glass baking dish.
To make the casserole ahead of time, prepare it up to the point of baking. Cover and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 30 minutes before baking.
Serve the casserole hot with a side salad or roasted vegetables.

Conclusion:

This carrot and zucchini casserole is a delicious and easy side dish that can be enjoyed by people of all ages. It's perfect for potlucks, picnics, or everyday meals. You can also make a meal out of it by adding some protein, such as grilled chicken, fish, or tofu.