Zucchini, Carrot And Tomato Casserole
A colorful and hearty casserole featuring tender carrots, zucchini, cherry tomatoes, and a rich cheesy sauce. The combination of fresh vegetables and savory cheese makes this dish perfect for family dinners or casual gatherings, offering a satisfying blend of flavors and textures.
Ingredients
Instructions
- Cook carrots in boiling water for 5 minutes.
- Drain the carrots.
- Combine cooked carrots, zucchini, and cherry tomatoes in a rectangular baking dish.
- In a saucepan, stir cornstarch, milk, half of the grated Cheddar cheese, and butter until smooth and thick.
- Pour the cheese sauce over the vegetables in the dish.
- Sprinkle the remaining cheese and slivered almonds on top.
- Bake at 375°F (190°C) for 30 to 40 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream to the cheese sauce. If you're short on time, pre-cooked frozen carrots can be used instead of fresh ones. You can also substitute the Cheddar cheese with Gruyère for a different flavor profile. For a gluten-free option, ensure the cornstarch is certified gluten-free.
Serving Suggestions
This casserole makes a delightful main dish on its own, or serve it alongside a simple green salad for a complete meal. It pairs beautifully with Smashed Potatoes for a comforting dinner. For a heartier option, serve with grilled chicken or fish. A dollop of sour cream on top can also enhance the flavors.
Storage & Reheating
Allow the casserole to cool completely before storing. Place it in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for faster reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini, Carrot And Tomato Casserole contains roughly 1449 calories, with 38g protein, 230g carbohydrates, and 49g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (202% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 826mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this casserole?
Absolutely! Feel free to add or substitute with vegetables like bell peppers, spinach, or mushrooms. Just ensure the cooking times align so everything cooks evenly. Experimenting with your favorite vegetables can also make this a versatile dish for any season.
Is this casserole suitable for freezing?
Yes, you can freeze the casserole before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil, and store for up to 3 months. To bake from frozen, add an additional 10-15 minutes to the cooking time. If freezing after baking, let it cool before wrapping.
What can I serve with this casserole?
This zucchini, carrot, and tomato casserole pairs well with a side of crusty bread or a light vinaigrette salad. It also complements roasted meats or can be served as a hearty vegetarian option alongside a grain like quinoa or rice for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).