Carrot and Zucchini Casserole

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

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 337 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 cubes chicken bouillon
• 2 cups sliced carrots
• 2 cups peeled and sliced zucchini
• seasoned dry bread crumbs
• 0.25 cup chopped onion
• 0.25 cup butter, melted
• 0.5 teaspoon dried dill weed
• 0.5 teaspoon dry mustard
• 1.5 cups half-and-half
• 0.5 cup shredded Colby-Jack cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.

Step 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.

Step 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.

Step 4

Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.

Step 5

Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.