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    Home » Recipes » Amish Main Dishes

    Zucchini and Carrot Casserole

    Published: Aug 13, 2014 · Updated: Feb 2, 2021 by Kevin Williams | 12 Comments

    Welcome “RecipeLion” visitors!  I hope you take time to explore and enjoy!  To find out more either explore or visit“About The Amish Cook.”   (Also, pardon our dust...this site is undergoing to some changes - for the better - but it looks a little unsettled in the meantime...so stay tuned over the coming weeks to a more crisp design)

    Also, sign up for our 3-times-a-week e-newsletter (right side of the page) and you’ll receive recipes, Amish information, and our columnists The Amish Cook, Plain Kansas, and Teacher Mahlon right in your emailbox!  Also, "like" us on Facebook here!  – Kevin Williams, Editor

    This is a favorite among some midwestern Amish, especially now whenzucchinis are plentiful and in season.  Yum!  Zucchinis are popular among the Amish because they are so versatile,zucchiniscan be turned into breads rolls, casseroles, patties, and even relishes. But this classic carrot casserole with zucchinis 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 pot luck and you'll be pleased with the empty dish you take home!

    zucchini carrot casserole

    A wonderful casserole creation using zucchini and carrots

    5.0 from 2 reviews
    Summer Potluck Series: Zucchini and Carrot Casserole
     
    Print
    Ingredients
    • 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
    Instructions
    1. Preheat the oven to 350.
    2. 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.
    Wordpress Recipe Plugin by EasyRecipe
    3.2.2646

    This is a favorite among some midwestern Amish, especially now when zucchinis are plentiful and in season.  Yum!

     

    « Amish Zucchini Casserole
    Paula's Trip Diary: First-Timer's Guide to Holmes County - Part III »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Barb Knudson

      August 24, 2015 at 5:46 pm

      Can this be made ahead and then reheated?

      Reply
    2. Barb Knudson

      August 24, 2015 at 5:47 pm

      Can this be made ahead and reheated

      Reply
    3. Barb Knudson

      September 05, 2015 at 3:50 pm

      Can you make this ahead of time and then reheat?

      Reply
    4. Cathy

      October 07, 2015 at 2:21 pm

      This is by far the best I have ever tried,definitely a Keeper!
      Thanks for sharing. So easy to make and delicious!

      Reply
    5. Kevin

      October 13, 2015 at 6:11 pm

      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!

      Reply
      • karen

        November 23, 2015 at 3:18 pm

        trying this tonite....good to know it freezes well.

        k

        Reply
    6. karen

      November 23, 2015 at 3:19 pm

      trying this tonite....good to know it freezes well.

      k

      Reply
    7. Laura

      May 14, 2016 at 10:27 pm

      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.

      Reply
      • Kevin

        May 16, 2016 at 11:10 am

        Interesting, Laura, glad you can enjoy Amish365 from Down Under!

        Reply
    8. Gail Plaskiewicz

      August 20, 2017 at 10:15 am

      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.

      Reply
    9. Gail Plaskiewicz

      August 20, 2017 at 11:14 pm

      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.

      Reply
      • Kevin

        August 21, 2017 at 9:41 am

        Gail, thanks for sharing, so glad you like the recipe, it's had a lot of favorable feedback. Thanks for reading Amish365!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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