Carrot and Zucchini Casserole

Carrot and Zucchini Casserole

8
Angela 0

"Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer."

Ingredients

1 h 25 m {{adjustedServings}} servings 337 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
  2. 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.
  3. 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.
  4. Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
  5. Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
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Reviews

8
  1. 12 Ratings

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I forgot rice and added extra layer of bread crumbs with parmesian cheeze added in addtion to the butter,it is very good and will work as veg. substitute in a meal

I loved the idea of this dish but thought the vegetables would be overlooked and mushy, so I skipped steaming them and roasted them at 400F for half an hour then poured the cheese sauce over and...

Very tasty; just enough of a cheesy taste to make you wonder what the flavor is . . . I do think this made too much sauce; next time I will do half-again as many veges for the same amount of sau...