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Carrot and Zucchini Casserole

Angela

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

1 h 25 m servings 337 cals
Original recipe yields 6 servings

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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.

Nutrition Facts


Per Serving: 337 calories; 23.4 g fat; 24.7 g carbohydrates; 8.4 g protein; 64 mg cholesterol; 745 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 19 Ratings

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Most helpful positive review

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

Most helpful critical review

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...

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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...

I was a nice light dinner and my family loved it! Even my five year old!

I followed the recipe exactly for the first time in my life. I felt I boiled away much of the veggies nutritional value. If there is a next time I’ll either stream, roast, or sauté them instea...

I use to make a version of this with chicken.....so I saw this recipe and used it on some rabbit (it work just as good on chicken). It was delicious. My modifications......I don't precook anyt...

The biggest change I made was add some diced garlic. Everybody loved this and it was so easy. I did cook the carrots in my waterless cookware so as not to lose any nutrients from boiling them....

I don't know why this isn't an insanely popular recipe because it's literally like crack. So delicious. I always follow the recipe exactly (sometimes I cut down on the boullion depending on the ...

I put too much zucchini in this, which was my mistake. The zucchini came out kind of mushy and overpowering, but the rest was excellent. I used Tillamook Cheddar cheese rather than colby-Jack.