Best 6 Baked Carrot Zucchini Casserole Recipes

CARROT ZUCCHINI CASSEROLE

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.

BAKED CARROT-ZUCCHINI CASSEROLE

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.

ZUCCHINI CARROT CASSEROLE

Steps:

• Melt first amount of margarine in frying pan. Saute zucchini, carrot and onion until tender. (This may have to be done in batches) Add more margarine if necessary.
• Stir in soup, milk, bouillon, first amount of stuffing mix and salt. Transfer to 2 quart casserole dish.
• Melt remaining margarine in small saucepan and stir in remaining stuffing mix. Scatter over top of casserole.
• Bake uncovered at 350F for about 25 minutes.

~ ZUCCHINI CASSEROLE BAKE ~

Steps:

• 1. Place zucchini, onion and carrots in a large skillet and just cover with salted hot water. Simmer for 10 - 15 minutes or until veggies are tender but not mushy, then drain well. In a large bowl, mix seasonings, sour cream and soup until well blended. Add the drained vegetables and stir to combine.
• 2. Preheat oven to 375 degree F. Spray an 11 x 7 baking dish with nonstick cooking spray. In another bowl, mix the stuffing mix with the melted butter. Spread half of this mixture into the bottom of the dish.
• 3. Spread the zucchini mixture over the crumbs, then top with remaining crumbs. Cover with foil and place in oven and bake for about 25 minutes, remove foil and continue baking until golden and bubbly. About 40 minutes total.
• 4. Last 5 minutes, sprinkle with cheese and place back into oven and bake until cheese is melted, about 5 minutes. Remove from oven and let set for a few minutes, then serve hot.

ZUCCHINI AND CARROT CASSEROLE

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.

CARROT AND ZUCCHINI CASSEROLE

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.