CARROT ZUCCHINI RECIPE RECIPES

CARROT AND ZUCCHINI CASSEROLE RECIPE | ALLRECIPES

Carrot and Zucchini Casserole Recipe | Allrecipes image

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

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

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

Zucchini and Carrots With Garlic and Herbs Recipe - Food.com image

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

Ingredients

1 tablespoon olive oil
1/2 lb carrot, cut into fine julienne strips
1/2 lb zucchini, cut into fine julienne strips
1 teaspoon finely chopped garlic
salt and pepper, to taste
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil leaf
1 tablespoon finely chopped fresh oregano

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

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