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.
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
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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