This zucchini carrot casserole 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
- 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
- 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.