This is a favorite among some midwestern Amish, especially now when zucchinis are plentiful and in season. Zucchinis are popular among the Amish because they are so versatile.
Zucchini can be turned into breads, rolls, casseroles, patties, and even relishes. But this classic Amish zucchini and carrot casserole is a wonderfully hearty dish! Casseroles are popular among the Amish because they feed large groups of people and are very portable, you can transport a casserole on a buggy or in a bike basket. Give this a try at your next church potluck and you'll be pleased with the empty dish you take home!
Many Amish have a plentiful supply of homegrown zucchini and carrots this time of year and a box of Bisquick in the pantry. Or they'll use homemade versions of Bisquick.
This Amish recipe is unusual in that it is a true vegetarian (not vegan) creation. And I think it is filling and fine just the way it is, delicious, in fact! But if you really need to have meat with it, I suppose, you could brown some ground beef and fold it into the casserole before baking. If anyone has any suggestions, feel free to try. Perhaps some precooked frozen chicken.
Peel and grate zucchini. '
Grate the carrots into fine, small pieces.
This is a very colorful casserole.
This is a favorite among some midwestern Amish, especially now when zucchinis are plentiful and in season.
Zucchini is perhaps the most versatile vegetable, I call it the "tofu plant" because you really can put it into everything and it bulks it up but doesn't really add a lot of taste. Zucchini does have a good taste if you fry it in some olive oil and season it, but in breads and other stuff, it's just very versatile and soaks up the taste of what surrounds it.
Reader Gail recently tried the casserole and reported:
"I made this tonight and both mom and I loved it! It was moist, cheesy, and I couldn't taste the zucchini at all. I will definitely make this again."
Our friend Jessica make the casserole and christened it "delicious." Here is this delicious, wonderful recipe for Amish Zucchini-Carrot Casserole.
And, by the way, if you want to try growing your own zucchini, check out this great primer from the University of Minnesota on growing this versatile vegetable.
🍲 Amish Zucchini-Carrot Casserole
- 1 cup baking mix (Bisquick can be used)
- 3 eggs
- ½ 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
📋 Instructions
- Preheat the oven to 350.
- In a large mixing bowl, combine all ingredients together.
- Put into an 8 x 8 baking pan, greased.
- Bake at 350 for 35 to 45 minutes.
🥒 More Amish Zucchini Recipes
Zucchini Casserole - Delicious!
Zucchini Pecan Bread - Wow!
Zucchini Pie - A good pie!
Zucchini Cake - Moist!
🖨️ Full Recipe
Amish Zucchini-Carrot Casserole
Ingredients
- 1 cup baking mix or Bisquick
- 3 eggs
- ½ 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
Instructions
- Preheat the oven to 350.
- In a large mixing bowl, combine all ingredients together.
- put into an 8 x 8 baking pan, greased.
- Bake at 350 for 35-45 minutes.
Barb Knudson
Can this be made ahead and then reheated?
Barb Knudson
Can this be made ahead and reheated
Barb Knudson
Can you make this ahead of time and then reheat?
Cathy
This is by far the best I have ever tried,definitely a Keeper!
Thanks for sharing. So easy to make and delicious!
Kevin
Barb, three days is about as long as I'd keep this...veggies get a little soggy after that. You can, however, freeze this well!
karen
trying this tonite....good to know it freezes well.
k
karen
trying this tonite....good to know it freezes well.
k
Laura
This is a very popular dish in Australia, for school lunches, or an end-of-week use-up-the-veggies dinner, except we call it zucchini slice. People often put bacon or ham in it too.
Kevin
Interesting, Laura, glad you can enjoy Amish365 from Down Under!
Gail Plaskiewicz
I don't normally like zucchini because I am a super taster. However, this has enough of everything I do like to disguise the taste of the zucchini. We just went to the Farmer's Market to buy the zucchini and carrots to make this. I can't wait! Thanks for posting a great side dish recipe.
Gail Plaskiewicz
I made this tonight and both mom and i loved it! It was moist, cheesy, and I couldn't taste the zucchini at all. I will definitely make this again. My mom's boss who we all love and who loves my mom lost his wife about 2 years ago. When I make a lot of something we give him some. I have some in a plastic container for him along with some other things I made tonight. This one is a keeper.
Kevin
Gail, thanks for sharing, so glad you like the recipe, it's had a lot of favorable feedback. Thanks for reading Amish365!