Zucchini Recipe – Carrot and Zucchini Casserole

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

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 cubes chicken bouillon
• ½ cup shredded Colby-Jack cheese
• ½ teaspoon dry mustard
• ½ teaspoon dried dill weed
• seasoned dry bread crumbs
• ¼ cup butter, melted

Cooking Directions

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

• calories336.8
• carbohydrateContent24.7 g
• cholesterolContent64 mg
• fatContent23.4 g
• fiberContent2.7 g
• proteinContent8.4 g
• saturatedFatContent14.4 g
• sodiumContent744.8 mg
• sugarContent4.3 g