Zucchini Carrot Casserole

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This recipe first appeared in the Amish Cook column in the summer of 2010 and was an instant hit with readers. Zucchini is a veritable, versatile vegetable that is a staple in any Amish homemaker’s summer culinary arsenal. You can use zucchinis in breads, jams, casseroles, soups, and stews, so one gets a lot of mileage out of zucchinis. Most Amish cooks have a generous amount of space in their garden devoted to growing zucchini because of this.  Our recipe-tester used a red onion in the recipe and it created a colorful casserole that has the consistency almost of corn.  So if you you want a colorful, hearty, delicious way to use up some of your summer zucchinis, this is the recipe to try!

ZUCCHINI AND CARROT CASSEROLE

1 cup baking mix (Bisquick can be used)

3 eggs

1/2 cup vegetable oil

1 cup shredded carrots

1 cup shredded cheddar cheese

3 cups shredded zucchini

1 small onion, chopped

Salt and pepper to taste

Preheat the oven to 350. In a large mixing bowl, combine all ingredients together and put into an 8 x 8 baking pan, greased. Bake at 350 for 35 to 45 minutes.

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The Discussion


  1. thankx ,sounds and looks good,the zucchini are coming in fast. I made one into “boats”, bought the goodies for either a bread or cake.there is a jam? that sounds good recipe please?

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  2. This sounds and looks delicious. I love zucchini, my son… not so much. This might just be a way to get him to eat it without gagging. :)

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  3. Lind from KY says:


    Wow! My mouth is watering! It sounds and looks sooo yummy!

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    • Linda from KY says:


      I left the “a” off of “Linda” by mistake. Sorry!

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  4. Diana H says:


    This casserole does look tasty and colorful; had never thought of combining
    zucchini w/ carrots.
    I had to chuckle at Wendy’s comment about her son “gagging” on zucchini.
    Mine claims he won’t eat any food spelled with a “q” squash or a “y” yogurt.
    Can’t wait to try the brownies w/zucchini and see if he will eat those – it is
    chocolate, after all!
    I love zucchini too and often just slice them very thin and saute w a bit of
    butter or olive oil and a sprinkle of garlic powder.

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