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This Zucchini Cauliflower Casserole is a delightful way to enjoy your veggies. Packed with zucchini, cauliflower, and gooey shredded cheese, it’s a comforting dish that’s both nutritious and satisfying. Perfect for a weeknight dinner or a potluck, this casserole is easy to whip up and sure to please everyone at the table. Let’s dive into this simple yet delicious recipe!
The name of the recipe: Zucchini Cauliflower Casserole Recipe
Ingredients:
- 2 cups zucchini, sliced
- 2 cups cauliflower, chopped
- 1 cup shredded cheese
- 1 cup milk
- 2 tbsp flour
- 1 tsp salt
- 1 tsp pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine zucchini, cauliflower, and shredded cheese.
- In a separate bowl, whisk together milk, flour, salt, and pepper.
- Pour the milk mixture over the vegetables and cheese, and mix well.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the vegetables are tender.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Cauliflower Casserole Recipe
What you will need to make zucchini cauliflower casserole
- Zucchini: Adds a fresh, mild flavor and moisture, balancing the richness of the cheese and milk mixture.
- Cauliflower: Provides a hearty texture and subtle nuttiness, complementing the zucchini and adding bulk to the casserole.
- Shredded cheese: Melts into a creamy, gooey layer, binding the vegetables together and adding a savory depth.
- Milk: Creates a smooth, creamy base for the casserole, helping to meld all the flavors and textures.
- Flour: Thickens the milk mixture, ensuring the casserole has a cohesive, satisfying consistency.
Tools and Instruments Required
What tools/instruments will be needed to make Zucchini Cauliflower Casserole Recipe
- Mixing bowl: Essential for combining zucchini, cauliflower, and cheese evenly before baking.
- Whisk: Needed to blend milk, flour, salt, and pepper into a smooth mixture.
- Baking dish: Holds the casserole mixture and ensures even baking in the oven.
- Oven: Cooks the casserole, making the vegetables tender and the top golden brown.
Zucchini Cauliflower Casserole
Ingredients:
Main Ingredients
- 2 cups zucchini, sliced
- 2 cups cauliflower, chopped
- 1 cup shredded cheese
- 1 cup milk
- 2 tbsp flour
- 1 tsp salt
- 1 tsp pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine zucchini, cauliflower, and shredded cheese.
- In a separate bowl, whisk together milk, flour, salt, and pepper.
- Pour the milk mixture over the vegetables and cheese, and mix well.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the vegetables are tender.
- Let it cool for a few minutes before serving.
Notes:
Read more: Keto Cauliflower Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove cover and bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove cover and bake as directed.
Using cauliflower in this casserole not only adds a subtle nutty flavor but also boosts the dish with extra fiber and vitamin C.
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