Carrot Zucchini Casserole
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Carrots and zucchini are both excellent sources of vitamins and minerals, making this casserole a nutritious and delicious dish.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Carrot Zucchini Casserole
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Peel and slice the carrots and zucchini into thin rounds.
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Dice the onion and mince the garlic.
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Heat olive oil in a pan over medium heat. Add the onion and garlic, and sauté until fragrant.
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Add the sliced carrots and zucchini to the pan. Season with salt, black pepper, and Italian seasoning. Cook for 5 minutes, stirring occasionally.
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In a greased baking dish, layer half of the vegetable mixture. Sprinkle half of the mozzarella and parmesan cheese on top.
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Repeat the layering process with the remaining vegetables and cheese.
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Sprinkle breadcrumbs on top for a crispy texture.
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Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
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Remove from the oven and let it rest for 10 minutes.
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Garnish with fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.