Carrot and Zucchini Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Carrot and Zucchini Casserole Recipe). Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.

Brief

Prep 20 mins

Cook: 1hr5 mins

Total: 1hr25 mins

Servings: 6

Yield: 6 servings

Carrot and Zucchini Casserole Recipe

Ingredients

2 cups sliced carrots

2 cups peeled and sliced zucchini

¼ cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1 ½ cups half-and-half

2 cubeschicken bouillon

½ cup shredded Colby-Jack cheese

½ teaspoon dry mustard

½ teaspoon dried dill weed

seasoned dry bread crumbs

¼ cup butter

melted

Fruits and Vegetables

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Nutritional Information

Carrot and Zucchini Casserole Recipe

Servings Per Recipe:6

Calories: 336.8

% Daily Value *

Protein: 8.4g 17%

Carbohydrates: 24.7g 8%

Dietary Fiber: 2.7g 11%

Sugars: 4.3g

Fat: 23.4g 36%

Saturated Fat: 14.4g 72%

Cholesterol: 64mg 21%

Vitamin A Iu: 8105.3IU 162%

Niacin Equivalents: 3.2mg 25%

Vitamin B6: 0.2mg 13%

Vitamin C: 10.8mg 18%

Folate: 48.5mcg 12%

Calcium: 127.8mg 13%

Iron: 1.4mg 8%

Magnesium: 29mg 10%

Potassium: 389.6mg 11%

Sodium: 744.8mg 30%

Thiamin: 0.3mg 26%

Calories From Fat: 210.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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