Best 4 Carrot Zucchini Casserole Recipes
Carrot Zucchini Casserole: A Delightful Medley of Garden Freshness
Welcome to a culinary journey where the vibrant flavors of carrot and zucchini take center stage. Our Carrot Zucchini Casserole is not just a dish; it's a celebration of garden-fresh produce, wholesome ingredients, and the comforting aromas of a home-cooked meal. This delectable casserole is a delightful symphony of textures and tastes, with tender carrots and zucchini mingling in a creamy, cheesy sauce, topped with a golden-brown crust. It's a versatile dish that can be served as a main course, a side dish, or even a hearty breakfast. Whether you're a seasoned cook or a beginner in the kitchen, our Carrot Zucchini Casserole is sure to become a favorite in your recipe repertoire. Join us as we explore the delightful simplicity of this dish, with three variations to suit every taste preference. From a classic recipe to a vegan and gluten-free option, we have something for everyone. Get ready to savor the goodness of fresh vegetables, enveloped in a creamy, cheesy embrace. Let's begin our culinary adventure!
CARROT ZUCCHINI CASSEROLE
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
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
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
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
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
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
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
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:
- Preparing the Vegetables: Before you begin, wash and trim your carrots and zucchini. You can use a vegetable peeler to remove the skin from the carrots if desired. Cut the vegetables into thin slices or shreds for even cooking.
- Sautéing the Vegetables: In a large skillet, heat olive oil or butter over medium heat. Add the sliced carrots and zucchini and cook until they are tender but still slightly crisp. This step helps enhance their flavor and texture.
- Seasoning: Don't be afraid to experiment with different seasonings to suit your taste. The recipe suggests garlic powder, Italian seasoning, salt, and pepper, but you could also add herbs like thyme, oregano, or basil for an extra layer of flavor.
- Using Panko Breadcrumbs: Panko breadcrumbs add a crispy texture to the casserole. If you don't have panko on hand, you can substitute regular breadcrumbs, but panko will give you a lighter and airier result.
- Choosing Cheese: The recipe calls for Parmesan cheese, but you can use any type of cheese that melts well. Mozzarella, cheddar, or a combination of cheeses would all work well.
- Baking the Casserole: Make sure to preheat your oven before baking the casserole. This helps ensure that it cooks evenly throughout. Cover the casserole with foil during baking to prevent the top from becoming too brown.
Conclusion:
This carrot zucchini casserole is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's packed with healthy vegetables and has a satisfying cheesy topping. With its simple ingredients and easy preparation, this casserole is a great option for busy weeknight meals or potluck gatherings. Experiment with different seasonings and cheeses to find your perfect combination. Serve the casserole hot, garnished with fresh herbs for an extra pop of flavor.
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