Best 2 Carrot And Zucchini Casserole Recipes

Indulge in a culinary symphony of flavors with our tantalizing Carrot and Zucchini Casserole, a delectable dish that seamlessly blends the natural sweetness of carrots with the refreshing crunch of zucchini. Embark on a culinary journey with our collection of carefully curated recipes, each offering a unique twist on this classic casserole. From the traditional to the innovative, our recipes cater to diverse palates and dietary preferences, ensuring an unforgettable dining experience. Discover the perfect balance of flavors and textures as you explore our culinary creations, transforming ordinary ingredients into an extraordinary feast.

**Explore the culinary wonderland of our Carrot and Zucchini Casserole recipes:**

1. **Classic Carrot and Zucchini Casserole:** Revisit the timeless charm of this classic recipe, where tender carrots and zucchini harmoniously unite with a creamy sauce, enveloped in a golden-brown crust. This comforting dish evokes nostalgic memories and is sure to become a family favorite.

2. **Cheesy Carrot and Zucchini Casserole:** Elevate the classic casserole with an irresistible cheesy twist. A generous blend of cheddar and Parmesan cheeses creates a rich and flavorful sauce that coats every bite of carrot and zucchini, resulting in a cheesy delight that will leave you craving more.

3. **Healthy Carrot and Zucchini Casserole:** Embark on a guilt-free culinary adventure with this wholesome casserole. By incorporating Greek yogurt and whole-wheat flour, we've crafted a lighter version that maintains the delectable flavors of the classic recipe while accommodating healthier dietary choices.

4. **Vegan Carrot and Zucchini Casserole:** Delight in a plant-based symphony of flavors with our vegan casserole. We've skillfully combined almond milk and nutritional yeast to create a creamy sauce that rivals the richness of traditional dairy-based casseroles. This vegan rendition is a testament to the versatility and deliciousness of plant-based cuisine.

5. **Gluten-Free Carrot and Zucchini Casserole:** Experience the joy of indulgence without compromise with our gluten-free casserole. By utilizing gluten-free flour and ensuring the absence of gluten-containing ingredients, we've created a casserole that caters to individuals with gluten sensitivities or celiac disease.

Welcome to a world of culinary wonders, where every bite of Carrot and Zucchini Casserole tells a story of passion, creativity, and love for good food.

Here are our top 2 tried and tested 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:

Choose fresh, firm vegetables: Crisp carrots and tender zucchini will yield the best results, so select vegetables that are free of blemishes and bruises.
Grate the vegetables evenly: Use a box grater with large holes to ensure that the carrots and zucchini are shredded uniformly. This will help them cook evenly in the casserole.
Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor, so be careful not to cook them for too long. Aim for a tender-crisp texture.
Use a flavorful cheese: The type of cheese you use can make a big difference in the taste of the casserole. Sharp cheddar, Parmesan, and Gruyère are all good choices.
Don't skimp on the seasonings: A blend of herbs and spices will add depth of flavor to the casserole. Garlic powder, onion powder, paprika, and thyme are all good options.
Let the casserole cool slightly before serving: This will allow the flavors to meld and the casserole to set up properly.

Conclusion:

Carrot and zucchini casserole is a delicious and versatile dish that can be served as a main course or a side dish. It's a great way to use up fresh vegetables, and it can be easily customized to your liking. Feel free to experiment with different cheeses, seasonings, and add-ins. For example, you could add diced ham, cooked chicken, or crumbled bacon. You could also top the casserole with a breadcrumb topping before baking it. With so many possibilities, you're sure to find a carrot and zucchini casserole recipe that you and your family will love.