CARROT AND ZUCCHINI CASSEROLE
Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.
Provided by Angela
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
- Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
- Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
- Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
- Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g
CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
- Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
ZUCCHINI-CARROT BARS
We added grated zucchini to Betty Crocker™ Super Moist™ carrot cake mix to create these tasty dessert bars frosted with made-from-scratch cream cheese icing.
Provided by By Brooke Lark
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI CARROT FRITTERS RECIPE BY TASTY
Here's what you need: chickpeas, zucchini, carrot, eggs, whole wheat panko, fresh basil, garlic powder, salt, pepper, olive oil, plain greek yogurt, green onion
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 fritters
Number Of Ingredients 12
Steps:
- Mash chickpeas with a fork in a large bowl. Set aside.
- Grate zucchini. Place in a clean dish towel or cloth.
- Grate carrots. Place in a clean dish towel or cloth with zucchini.
- Squeeze out as much moisture as possible.
- Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
- Stir until completely combined.
- Heat olive oil in a large skillet on medium heat.
- Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
- Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
- Serve with a dollop of plain greek yogurt and diced green onion.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
ZUCCHINI CARROT BREAD
A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.
Provided by saranade60
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g
ZUCCHINI AND CARROTS WITH GARLIC AND HERBS
I 'adopted' this recipe in August 2005. I have made it and think it is a great recipe as written. I hope you like it as much as I did. I also found it went well with a little lite sour cream spooned on top of each serving for a change. The following words come from the original person who posted this recipe: "A nice summer-time side dish. I suggest cutting the zucchini a bit larger than the carrots, since it cooks faster. Substitute dried herbs if you don't have fresh."
Provided by Jen T
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over moderate heat.
- Add carrots, zucchini and garlic.
- Cook, stirring occasionally, for about 5 minutes or until just barely tender.
- Season with salt and pepper.
- Stir in fresh herbs.
- Serve immediately.
Nutrition Facts : Calories 64.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.7, Carbohydrate 7.8, Fiber 2.4, Sugar 3.6, Protein 1.3
CARROT ZUCCHINI CASSEROLE
Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.
Provided by edyegourmet
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
- Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
- Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g
CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING
Getting the kids to eat their veggies has never been so easy! Personally, I like to make them without the walnuts, but I'm sure it's just as good with them in!
Provided by LibraChick93093
Categories Dessert
Time 45m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
- In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
- Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.
CARROT AND ZUCCHINI BARS WITH CITRUS-CREAM CHEESE FROSTING
Make and share this Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting recipe from Food.com.
Provided by Roosie
Categories Breakfast
Time 55m
Yield 36 bars
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
- In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
- Add carrot mixture to flour mixture, stirring until just combined.
- Spread batter into an ungreased 13x9-inch baking pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack.
- Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
- Fold in lemon/orange zest.
- Frost and store in the refrigerator.
- Cut into bars to serve.
ZUCCHINI AND CARROT CASSEROLE
This is one of my all-time favorite casseroles. I haven't posted it before because I assumed someone would have already posted it. I was looking for something else and came across a similar recipe, but not the same. So I decided to post this before it gets lost. Addendum: I hadn't made this in awhile until tonight. Because I am trying to lose weight I cooked the vegetables in a covered pan sprayed with PAM and omitted the butter. It turned out just fine. I also added some cubed cooked chicken to make this more of a complete dish. So that is another option with this very versatile casserole.
Provided by Alskann
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
- Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
- In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
- Stir soup mixture into vegetables and mix well.
- Add 1 cup of the cheese.
- Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
- Top with remaining cheese.
- Bake in 350 degree oven for about 30 minutes.
- **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.
Nutrition Facts : Calories 538.2, Fat 44.7, SaturatedFat 26.1, Cholesterol 113.3, Sodium 1054.8, Carbohydrate 21.2, Fiber 3, Sugar 6.2, Protein 16.2
SAUTéED CARROTS AND ZUCCHINI
My mother and I came up with this sweet dish. It's one easy way to get everyone to eat their veggies. With only five ingredients, it's fast and simple to make, too.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.
Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
CARROT-ZUCCHINI CAKE
Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.
Provided by Lori O'Neill Harpel
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
- Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
- Divide batter evenly among prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
- Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.
Nutrition Facts : Calories 740.4 calories, Carbohydrate 86.7 g, Cholesterol 92.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 413.8 mg, Sugar 68.8 g
ZUCCHINI OAT CARROT BARS WITH BUTTER CREAM CHEESE FROSTING
My family enjoys these bars, I make them often with my garden zucchini in the fall season, the frosting makes a lot you can reduce to half if desired :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Grease a 15 x 10-inch jelly roll pan or cookie sheet, and line with parchment paper.
- In a large bowl, beat the eggs oil, vanilla and sugar until smooth (about 2 minutes).
- Sift together flour, cinnamon, salt baking powder, baking soda.
- Add the flour mixture into the oil/egg mixture and blend well to combine (about 2 minutes).
- Fold in zucchini, carrots, oats and nuts; blend well to combine.
- Transfer to prepared pan.
- Bake for about 22-25 minutes.
- To make frosting: Mix/beat all ingredients together until smooth, adding more confectioners sugar to achieve desired consistancy to spread.
- Spread on cooled cake.
- Cut into bars.
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