Best 4 Carrot Zucchini Casserole Recipes

Welcome to the world of culinary delights, where we embark on a journey to discover the best recipe for carrot zucchini casserole. This delectable dish combines the vibrant sweetness of carrots and the refreshing crunch of zucchini, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of selecting the perfect recipe, ensuring that your carrot zucchini casserole becomes a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT ZUCCHINI CASSEROLE

Carrot Zucchini Casserole image

Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.

Provided by edyegourmet

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound carrots, sliced
3 zucchinis, sliced
½ cup mayonnaise
2 tablespoons grated onion
¾ teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon ground black pepper
½ cup Italian bread crumbs
¼ cup butter, melted

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g

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

BAKED CARROT-ZUCCHINI CASSEROLE

Baked Carrot-Zucchini Casserole image

Nice comfort food casserole. Feel free to substitute yellow squash for the zucchini or a combination of both.

Provided by Daily Inspiration S

Categories Side Casseroles

Time 35m

Number Of Ingredients 6

Ingredients

3 c sliced zucchini
1 c cream of chicken soup
1/2 pkg pepperidge farm stuffing
2 shredded carrots
1/2 c sour cream
1/3 c melted butter

Steps:

1. Cool zucchini to al dente and drain.
2. Mix stuffing with butter and combine soup, sour cream, zucchini and carrots with the dressing mixture.
3. Bake at 350 degrees F for 25 minutes.

Tips:

Opt for fresh and tender vegetables for the best texture and flavor.
Slice the vegetables uniformly to ensure even cooking.
Don't overcrowd the pan when sautéing the vegetables; cook them in batches if necessary.
Season the vegetables generously with salt and pepper to enhance their natural flavors.
Use a good quality cheese blend that melts well, such as a combination of cheddar, mozzarella, and Parmesan.
Grate the cheese yourself to achieve a more even distribution and melting throughout the casserole.
Pour the egg mixture over the vegetables slowly and evenly to prevent curdling.
Bake the casserole uncovered for a golden brown top and a bubbly, set center.
Let the casserole cool slightly before serving to allow the flavors to meld and the casserole to firm up.

Conclusion:

This carrot zucchini casserole is a delicious and versatile dish that combines the sweetness of carrots and zucchini with the richness of cheese and eggs. It's a great way to use up garden-fresh vegetables and is perfect for a potluck, brunch, or weeknight dinner. With its simple ingredients and easy preparation, this casserole is sure to become a family favorite. Serve it with a side salad or crusty bread for a complete meal.