Carrot And Zucchini Casserole Recipe

Name: Carrot And Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced carrots; 2 cups peeled and sliced zucchini; 1/4 cup chopped onion; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups half-and-half; 2 cubes chicken bouillon; 1/2 cup shredded Colby-Jack cheese; 1/2 teaspoon dry mustard; 1/2 teaspoon dried dill weed; seasoned dry bread crumbs; 1/4 cup butter, melted

Servings: persons

2 cups sliced carrots
2 cups peeled and sliced zucchini
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
2 cubes chicken bouillon
1/2 cup shredded Colby-Jack cheese
1/2 teaspoon dry mustard
1/2 teaspoon dried dill weed
seasoned dry bread crumbs
1/4 cup butter, melted

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.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups sliced carrots, 2 cups peeled and sliced zucchini, 1/4 cup chopped onion, 2 tablespoons butter, and more.

Yes, Carrot And Zucchini Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot And Zucchini Casserole

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