CARROT ZUCCHINI RECIPES
CARROT AND ZUCCHINI CASSEROLE RECIPE | ALLRECIPES
Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.
Provided by Angela
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
- 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 : Calories 336.8 calories, CarbohydrateContent 24.7 g, CholesterolContent 64 mg, FatContent 23.4 g, FiberContent 2.7 g, ProteinContent 8.4 g, SaturatedFatContent 14.4 g, SodiumContent 744.8 mg, SugarContent 4.3 g
ZUCCHINI AND CARROTS WITH GARLIC AND HERBS RECIPE - FOOD.COM
I 'adopted' this recipe in August 2005. I have made it and think it is a great recipe as written. I hope you like it as much as I did. I also found it went well with a little lite sour cream spooned on top of each serving for a change. The following words come from the original person who posted this recipe: "A nice summer-time side dish. I suggest cutting the zucchini a bit larger than the carrots, since it cooks faster. Substitute dried herbs if you don't have fresh."
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over moderate heat.
- Add carrots, zucchini and garlic.
- Cook, stirring occasionally, for about 5 minutes or until just barely tender.
- Season with salt and pepper.
- Stir in fresh herbs.
- Serve immediately.
Nutrition Facts : Calories 64.6, FatContent 3.6, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 45.7, CarbohydrateContent 7.8, FiberContent 2.4, SugarContent 3.6, ProteinContent 1.3
More about "carrot zucchini recipes"
ZUCCHINI CARROT BREAD RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 2767 per serving
- Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.
ZUCCHINI CARROT BREAD RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 2767 per serving
- Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.
CARROT AND ZUCCHINI BARS | BETTER HOMES & GARDENS
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Reviews 3.8
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ZUCCHINI CARROT MUFFINS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Calories 249 calories per serving
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
ZUCCHINI CARROT MUFFINS RECIPE | CHEFDEHOME.COM
Carrot Muffins loaded with seasonal sweet zucchini, and fresh herbs. These muffins are moist, butter free, dairy free, and also not too sweet. I call'em my all-in-one and easy, savory Zucchini Carrot Muffins. Easy because this recipe is super easy to put together. Al-in-one because these are delicious, loaded with veggies, and can be served many ways!
Whether you planning a fun-day-Sunday breakfast at home or getting ready for a memorial bake sale? These muffins will be a nice surprise from everyday blueberry muffins and no one will notice there are - not one but two veggies in there. This also makes this muffin recipe perfect for serving for weekday dinner.
So tonight, hunt some zucchini and carrots from refrigerator... then ready a batch of Zucchini Carrot Muffins. With just 10 minutes prep and just 1 bowl for mixing, this easy carrot muffin I promise!
Let's get cooking!
Healthier Muffins
These muffins are moist, savory and has no butter, and are dairy free. I replaced the butter with some olive oil. Olive oil keeps these muffins moist. Also, it increases the shelf-life of these muffins. Plus no-butter makes these muffins good and healthier for everyday use.
Carrot muffins are also not very sweet but savory. I don't like when everyday muffins are cloyingly sweet. I mean, I will enjoy a sweet blueberry muffin for brunch once in a while... but veggie muffins such as zucchini muffins, carrot muffins taste better when less sweet and bit savoury. I also replaced part of sugar with some agave syrup. Agave syrup is naturally sweet, and plus it also helps keeping muffins moist. You can also use honey instead of agave. Or, replace all sugar with agave/honey too.
Egg-less Muffins?
I did use eggs for this batch of carrot muffins. But these muffins can be easily made egg-less. For egg-less muffins, applesauce is the best baking egg replacement. It provides moisture to the muffin batter without affecting taste. I always prefer to use unsweetened applesauce. If using sweetened, I would reduce the sugar added in muffins by half.
When to serve Carrot Muffins?
1. Bake Sale: Bring something different, savoury, loaded with carrot and zucchini, colorful to community bake sale.
2. Dinner Bread: Serve in dinner, for scooping your favorite curry or soup.
3. Breakfast: Serve for breakfast or evening snack, with some lite butter or low-fat cream cheese.
All this time, I'm all ga-ga for carrots where zucchini is no less important in this recipe. After all these are Zucchini and Carrot muffins. :)
I added zucchini, well, because I love Zucchini Muffins. Also, when in season, zucchini is so sweet and delicious. When I see fresh summer squash and zucchini at local farmer's market.. I just can't resist bringing some home. Then, it is everywhere until it lasts.. In soups, stews, curries, and in muffins.
Are you a zucchini fan? Then, I highly recommend trying my Ratatouille and Summer Minestrone recipes.
I hope you have fun Memorial Day Weekend!
Enjoy and Be Safe!
-Savita x
From chefdehome.com
Total Time 28 minutes
Category Breakfast, Side Dish, Bread
Cuisine American
- Bake for 18-20 minutes or until tooth pick inserted comes out clean, and muffins are brown and springy to touch. Serve with warm butter for breakfast or on side with a lentils/stew. Enjoy!
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