Photo: Gabriel Gurrola
Carrot and Zucchini Casserole
12 ingredients
20 min + 1 hr 5 min
6 servings
openrecipes
"Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer."
Estimated Nutrition (whole recipe, rough)
927
Calories
54g
Protein
26g
Fat
116g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sliced carrots
- 2 cups peeled and sliced zucchini
- 1/4 cup chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 2 cubes chicken bouillon
- 1/2 cup shredded Colby-Jack cheese
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried dill weed
- seasoned dry bread crumbs
- 1/4 cup butter, melted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes