20 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3

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

Angela
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.

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  • 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.

  • 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.

  • Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.

  • Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Nutrition Facts

337 calories; 23.4 g total fat; 64 mg cholesterol; 745 mg sodium. 24.7 g carbohydrates; 8.4 g protein; Full Nutrition


Reviews (15)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/30/2012
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
(4)

Most helpful critical review

Rating: 3 stars
03/11/2013
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 added the bread crumbs which I mixed with a bit of cheese instead of all the extra butter. I reduced the heat to 350 and baked about 20 minutes until the top was browned. Thanks Angela
(3)
20 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
Rating: 5 stars
07/30/2012
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
(4)
Rating: 4 stars
07/28/2012
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 sauce.
(3)
Rating: 3 stars
03/11/2013
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 added the bread crumbs which I mixed with a bit of cheese instead of all the extra butter. I reduced the heat to 350 and baked about 20 minutes until the top was browned. Thanks Angela
(3)
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Rating: 4 stars
07/01/2012
I was a nice light dinner and my family loved it! Even my five year old!
(2)
Rating: 5 stars
12/07/2013
A favorite for a large gathering. Great taste and no canned soups!
Rating: 4 stars
06/28/2016
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.
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Rating: 5 stars
08/04/2017
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 did not add any salt either.
Rating: 5 stars
09/14/2017
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 anything but the meat I grind my vegs up with a food processor and add in 1/2 a small onion & a little peppers with a little heat up the dill a little use french onion dip instead of 1/2&1/2 and use just a 1/3 of a cup I mixed my bread crumbs into the mix used 1/2 the butter suggested I also use chicken bullion powder instead of cubes. I know...lots of changes.....but I never can leave a recipe alone.
Rating: 5 stars
06/14/2016
This is so so good and a big time family favorite! We make as directed and it always turns out great. My zucchini hating husband ADORES this recipe. And I can think of worse ways to get my boys to eat their veggies!