Carrot and Zucchini Casserole recipe

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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

Nutrition Info

336.8 calories
carbohydrate: 24.7 g
cholesterol: 64 mg
fat: 23.4 g
fiber: 2.7 g
protein: 8.4 g
saturatedFat: 14.4 g
servingSize: -
sodium: 744.8 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

6 servings

Recipe Note

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

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