Zucchini Carrot Casserole

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🥕 Zucchini Carrot Casserole

📖 Description

Zucchini Carrot Casserole is a wholesome, comforting baked dish that combines tender zucchini, sweet carrots, and a savory, lightly cheesy base. It’s moist on the inside with a golden top, making it perfect as a vegetarian main dish or a nutritious side. This casserole is easy to prepare, budget-friendly, and a great way to use up fresh vegetables.

⏱️ Recipe Overview

  • Prep Time: 15 minutes

  • Cook Time: 40–45 minutes

  • Total Time: ~1 hour

  • Difficulty: Easy

  • Servings: 6

📝 Ingredients

  • 2 medium zucchini, grated (about 2 cups)

  • 2 medium carrots, grated (about 1½ cups)

  • 1 small onion, finely chopped

  • 2 large eggs

  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)

  • ½ cup breadcrumbs or oat flour

  • ¼ cup milk (or plant-based milk)

  • 2 tbsp olive oil or melted butter

  • 2 cloves garlic, minced

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • ½ tsp paprika or Italian seasoning

  • 2 tbsp fresh parsley or dill, chopped (optional)

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish (8×8 inch).

  2. Prepare vegetables: Grate zucchini and squeeze out excess moisture using a clean towel. Grate carrots.

  3. Mix wet ingredients: In a large bowl, whisk eggs, milk, and olive oil.

  4. Combine: Add zucchini, carrots, onion, garlic, cheese, breadcrumbs, seasoning, and herbs. Mix well.

  5. Transfer: Pour mixture into prepared baking dish and spread evenly.

  6. Bake: Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.

  7. Cool slightly: Let rest for 5–10 minutes before slicing and serving.

💡 Notes

  • Draining zucchini well is essential to avoid a watery casserole.

  • Cheese choice affects flavor—sharp cheddar gives a bolder taste, mozzarella makes it milder.

  • You can double the recipe for larger gatherings.

🌟 Tips & Variations

  • Gluten-free: Use gluten-free breadcrumbs or oat flour.

  • Low-carb: Replace breadcrumbs with almond flour.

  • Vegan: Use flax eggs (2 tbsp flaxseed + 5 tbsp water) and dairy-free cheese.

  • Extra protein: Add cooked lentils or chickpeas.

  • Crispy top: Sprinkle extra cheese or breadcrumbs on top before baking.

🍽️ Serving Suggestions

  • Serve with a fresh green salad

  • Pair with grilled chicken or fish

  • Enjoy as a light lunch with yogurt or sour cream on the side

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 180–200 kcal

  • Protein: 8–10 g

  • Carbohydrates: 12–15 g

  • Fat: 10–12 g

  • Fiber: 3–4 g

  • Calcium: ~15% DV

  • Vitamin A: ~70% DV

  • Vitamin C: ~25% DV

🌿 Health Benefits

  • Rich in vegetables: High in vitamins A and C for immune and eye health

  • Supports digestion: Fiber from zucchini and carrots aids gut health

  • Bone health: Calcium and protein from cheese and eggs

  • Weight-friendly: Low-calorie yet filling

  • Heart-healthy: Uses olive oil and nutrient-dense ingredients

❓ Q & A

Q: Can I make this casserole ahead of time?
A: Yes. Assemble it, cover, and refrigerate up to 24 hours before baking.

Q: Can I freeze Zucchini Carrot Casserole?
A: Yes. Bake first, cool completely, then freeze for up to 2 months. Reheat in the oven.

Q: Why is my casserole watery?
A: Zucchini wasn’t drained enough. Always squeeze out excess moisture.

Q: Can I add other vegetables?
A: Absolutely—bell peppers, spinach, or corn work well.

Q: Is this recipe kid-friendly?
A: Yes! The mild flavor and cheesy texture make it appealing to kids.

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