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!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.

Step 2

Slice the zucchini into 1/4-inch thick rounds and peel and grate the carrots. Finely chop the onion and mince the garlic.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the cooked vegetables to the cheese sauce and stir until everything is coated evenly.

Step 8

Transfer the mixture to the prepared baking dish, spreading it out into an even layer.

Step 9

In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle the breadcrumbs evenly over the casserole.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.

Step 11

Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	1627.5 grams (1627.5g)

Amount per serving	% Daily Value*
Calories	1989

Total Fat 129.50g	166%
Saturated Fat 67.50g	338%
Polyunsaturated Fat 3.60g
Cholesterol 315mg	105%
Sodium 10177mg	442%
Total Carbohydrate 136.60g	50%
Dietary Fiber 14.70g	53%
Total Sugars 77.10g
Protein 86.10g	172%

Vitamin D 197IU	985%
Calcium 2341mg	180%
Iron 7mg	40%
Potassium 3050mg	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.

Source of Calories

Fat: 56.7%

Protein: 16.7%

Carbs: 26.6%