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If you're looking for a comforting, veggie-packed dish, this Zucchini and Carrot Casserole is a winner. It's cheesy, savory, and super easy to whip up. Perfect for a family dinner or a potluck, this casserole combines the fresh flavors of zucchini and carrots with the gooey goodness of cheddar cheese. Plus, it's a great way to sneak in some extra veggies. Let's get cooking!
The name of the recipe: Zucchini and Carrot Casserole Recipe
Ingredients:
- 2 cups zucchini, grated
- 2 cups carrots, grated
- 1 cup cheddar cheese, shredded
- 1 cup breadcrumbs
- 2 pcs eggs, beaten
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine grated zucchini, grated carrots, shredded cheddar cheese, breadcrumbs, beaten eggs, salt, and black pepper.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Carrot Casserole Recipe
What you will need to make zucchini and carrot casserole
- Zucchini: Adds moisture and a mild flavor, balancing the sweetness of carrots while keeping the casserole light and nutritious.
- Carrots: Provides natural sweetness and vibrant color, complementing the zucchini and adding a slight crunch to the dish.
- Cheddar cheese: Melts into a creamy, savory layer, binding the ingredients together and adding a rich, cheesy flavor.
- Breadcrumbs: Creates a crispy, golden topping, adding texture and helping to hold the casserole together.
- Eggs: Acts as a binder, ensuring the casserole sets properly and holds its shape when sliced.
Tools and Instruments Required
What tools/instruments will be needed to make Zucchini and Carrot Casserole Recipe
- Mixing bowl: Essential for combining grated vegetables, cheese, breadcrumbs, and eggs into a uniform mixture.
- Grater: Needed to finely grate zucchini and carrots for even texture and cooking.
- Baking dish: Holds the mixture and allows it to bake evenly in the oven.
- Oven: Cooks the casserole, ensuring it sets properly and achieves a golden brown top.
- Spatula: Helps transfer the mixture into the baking dish and smooth it out.
Zucchini and Carrot Casserole
Ingredients:
Main Ingredients
- 2 cups Zucchini, grated
- 2 cups Carrots, grated
- 1 cup Cheddar cheese, shredded
- 1 cup Breadcrumbs
- 2 pcs Eggs, beaten
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine grated zucchini, grated carrots, shredded cheddar cheese, breadcrumbs, beaten eggs, salt, and black pepper.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving.
Notes:
Read more: Potato Carrot Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Transfer to a baking dish, cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge, uncover, and bake as directed.
Freezing Instructions
- Assemble the casserole mixture in a freezer-safe dish.
- Cover tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove plastic wrap and foil, then bake as directed.
Using breadcrumbs in this casserole not only adds a crunchy texture but also helps absorb excess moisture from the zucchini and carrots, preventing the dish from becoming soggy.
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