Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.
- 2 cups sliced carrots
- 2 cups peeled and sliced zucchini
- ¼ cup chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups half-and-half
- 2 cubes chicken bouillon
- ½ cup shredded Colby-Jack cheese
- ½ teaspoon dry mustard
- ½ teaspoon dried dill weed
- seasoned dry bread crumbs
- ¼ cup butter, melted
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.
Prep time: 20 mins / Cooking time: 1 hr 5 mins / Total time: 1 hr 25 mins
Serving: 6 / Yield: 6 servings