Zucchini Carrot Casserole Recipe

Name: Zucchini Carrot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine; 4 zucchini (7-inches long); 1 c. carrot, shredded; 1 c. chopped onion; 10 oz. condensed cream of mushroom soup; 1/2 c. light cream or milk; 1 tsp. instant chicken bouillon powder; 1 c. prepared bread stuffing crumbs; salt; 2 Tbsp. butter or margarine; 1/2 c. prepared bread stuffing crumbs

Servings: persons

1/2 c. butter or margarine
4 zucchini (7-inches long)
1 c. carrot, shredded
1 c. chopped onion
10 oz. condensed cream of mushroom soup
1/2 c. light cream or milk
1 tsp. instant chicken bouillon powder
1 c. prepared bread stuffing crumbs
salt
2 Tbsp. butter or margarine
1/2 c. prepared bread stuffing crumbs

1
Melt first amount of butter in a frying pan.
2
Slice unpeeled zucchini 1/4-inch thick.
3
Saute zucchini slices, carrot and onion until tender.
4
This will need to be done in batches.
5
Add more butter, if necessary.
6
Stir in soup, cream, bouillon powder, first amount of crumbs and salt.
7
Transfer to 2-quart baking dish.
8
Melt remaining butter in small saucepan.
9
Stir in remaining crumbs. Scatter over top.
10
Bake, uncovered, in a 350u00b0 oven for about 25 minutes.

452

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 11 ingredients. The key ingredients include: 1/2 c. butter or margarine, 4 zucchini (7-inches long), 1 c. carrot, shredded, 1 c. chopped onion, and more.

Yes, Zucchini Carrot 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.

Zucchini Carrot Casserole

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