Zucchini and Carrot Casserole
Loaded with garden-fresh zucchini and sweet carrots, this Zucchini and Carrot Casserole is the perfect comforting side dish or vegetarian main course. Creamy cheddar and parmesan cheese sauce envelops tender sautéed veggies, while a golden, buttery panko breadcrumb topping adds irresistible crunch. Infused with fragrant garlic, onion, and thyme, this casserole strikes a balance between hearty and wholesome, making it a must-try for busy weeknights or family dinners. With easy prep, simple ingredients, and a bake time of just 30 minutes, this recipe is your go-to for satisfying, seasonal flavor. Don’t forget the fresh parsley garnish for a burst of color and freshness!
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 medium carrots
- 1 medium onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1.5 cups cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.5 cups panko breadcrumbs
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.
Slice the zucchini into 1/4-inch thick rounds and peel and grate the carrots. Finely chop the onion and mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until fragrant and slightly softened.
Add the zucchini and carrots to the skillet. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour in the milk while whisking to combine. Cook for 3-5 minutes, stirring frequently, until the sauce thickens. Remove from heat and stir in cheddar cheese, parmesan cheese, thyme, and the remaining salt and pepper.
Add the cooked vegetables to the cheese sauce and stir until everything is coated evenly.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 10177 mg | 442% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 77.1 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 2341 mg | 180% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3050 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
