Carrot Zucchini Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, and cook until onions are translucent.
• STEP 3.Add sliced carrots and zucchini to the skillet and cook until they are slightly tender.
• STEP 4.In a separate bowl, whisk together milk, flour, salt, and pepper. Pour the mixture over the vegetables in the skillet and stir well.
• STEP 5.Transfer the mixture to the greased casserole dish and sprinkle shredded cheese on top.
• STEP 6.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• STEP 7.Remove from the oven and let it cool for a few minutes before serving.
• STEP 8.Serve the carrot zucchini casserole as a side dish or as a main course with a salad or crusty bread.

Cooking Tips

• You can add other vegetables like bell peppers or mushrooms to the casserole for extra flavor and variety.
• Feel free to use your favorite type of cheese for the topping, such as cheddar, mozzarella, or Parmesan.
• If you prefer a creamier texture, you can add a dollop of sour cream or cream cheese to the milk mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the carrot zucchini casserole as a side dish or as a main course with a salad or crusty bread.
• Reheat the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.