Best 2 Zucchini And Carrot Casserole Recipes

Zucchini and carrot casserole is a classic comfort food dish that is perfect for a weeknight meal or a potluck. This casserole is made with fresh zucchini and carrots, along with a creamy sauce and a crispy breadcrumb topping. It is a delicious and easy-to-make dish that is sure to please everyone at the table.

There are many different recipes for zucchini and carrot casserole, but they all share a few common ingredients. These ingredients include zucchini, carrots, onion, garlic, eggs, milk, and cheese. Some recipes also include bread crumbs, which add a crispy texture to the casserole. Zucchini and carrot casserole can be baked in a casserole dish or in a 9x13 inch baking pan. The baking time will vary depending on the recipe, but it is typically around 30 minutes.

Zucchini and carrot casserole is a versatile dish that can be served as a main course or a side dish. It can also be made ahead of time and reheated when you are ready to serve it. If you are looking for a delicious and easy-to-make casserole dish, then zucchini and carrot casserole is a great option.

Here are some of the variations of zucchini and carrot casserole that you can find in the article:

* **Classic Zucchini and Carrot Casserole:** This is the basic recipe for zucchini and carrot casserole, made with fresh zucchini and carrots, along with a creamy sauce and a crispy breadcrumb topping.
* **Cheesy Zucchini and Carrot Casserole:** This recipe adds a cheesy twist to the classic zucchini and carrot casserole, by adding cheddar cheese to the sauce and breadcrumb topping.
* **Zucchini and Carrot Casserole with Ham:** This recipe adds ham to the casserole, for a protein-packed meal.
* **Zucchini and Carrot Casserole with Corn:** This recipe adds corn to the casserole, for a sweet and savory flavor.
* **Zucchini and Carrot Casserole with Tomatoes:** This recipe adds tomatoes to the casserole, for a Mediterranean-inspired flavor.

No matter which recipe you choose, you are sure to enjoy this delicious and easy-to-make dish.

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

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:

Use a sharp knife to grate the zucchini and carrots. This will help to ensure that the vegetables are evenly cooked.
Squeeze the excess moisture out of the grated vegetables. This will help to prevent the casserole from being watery.
Be careful not to overcook the vegetables. They should be tender, but still slightly crunchy.
Season the casserole to taste. You may want to add more salt, pepper, or other spices to your liking.
Serve the casserole hot or cold. It is also a great dish to make ahead of time and reheat later.

Conclusion:

Zucchini and carrot casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this casserole is a great choice for busy families or anyone looking for a healthy and tasty meal.

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