Carrot Zucchini Casserole Recipe

Recipe By Slurrp

Carrot Zucchini Casserole is a delicious and healthy dish that combines the sweetness of carrots with the freshness of zucchini. This casserole is packed with nutrients and flavor, making it a perfect side dish or even a main course. The carrots and zucchini are cooked until tender and then baked with a creamy sauce and topped with cheese. It's a comforting and satisfying dish that the whole family will love.

4.2
14 Rating -
Rate
Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
Carrot Zucchini Casserole
plan
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ingredients serve

Ingredients for Carrot Zucchini Casserole Recipe

  • 2 cup Sliced Carrots
  • 2 cup Sliced Zucchini
  • 1 Small Onion, Diced
  • 2 cloves Cloves Garlic, Minced
  • 2 tablespoon Olive Oil
  • 1 cup Milk
  • 2 tablespoon All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 cup Shredded Cheese

Directions: Carrot Zucchini Casserole Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, and cook until onions are translucent.
  • STEP 3.Add sliced carrots and zucchini to the skillet and cook until they are slightly tender.
  • STEP 4.In a separate bowl, whisk together milk, flour, salt, and pepper. Pour the mixture over the vegetables in the skillet and stir well.
  • STEP 5.Transfer the mixture to the greased casserole dish and sprinkle shredded cheese on top.
  • STEP 6.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • STEP 7.Remove from the oven and let it cool for a few minutes before serving.
  • STEP 8.Serve the carrot zucchini casserole as a side dish or as a main course with a salad or crusty bread.

Cooking Tips

  • You can add other vegetables like bell peppers or mushrooms to the casserole for extra flavor and variety.
  • Feel free to use your favorite type of cheese for the topping, such as cheddar, mozzarella, or Parmesan.
  • If you prefer a creamier texture, you can add a dollop of sour cream or cream cheese to the milk mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve the carrot zucchini casserole as a side dish or as a main course with a salad or crusty bread.
  • Reheat the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Nutrition
value
478
calories per serving
6 g Fat15 g Protein85 g Carbs25 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    15g
  • Carbs
    85g
  • Fiber
    25g

MacroNutrients

  • Carbs
    85g
  • Protein
    15g
  • Fiber
    25g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    334mg
  • Iron
    8mg
  • Vitamin A
    12482mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    145mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    43mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    137mg
  • Manganese
    2mg
  • Phosphorus
    251mg
  • Selenium
    22mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp