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  • 2 medium zucchinis, thinly sliced
  • 2 medium carrots, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil
  • 2 eggs, beaten
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste


  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 2-3 minutes.
  3. Add the thinly sliced zucchini and grated carrots to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes. Season with salt and pepper to taste.
  4. In a large mixing bowl, combine the cooked vegetables with the beaten eggs, grated Parmesan cheese, shredded mozzarella cheese, breadcrumbs, and chopped parsley. Mix until well combined.
  5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until the casserole is golden brown and bubbly.
  7. Remove from the oven and let it cool for a few minutes before serving.
  8. Serve the zucchini carrot casserole hot as a delicious side dish or a light vegetarian main course.

This casserole is packed with flavor from the vegetables and cheese, and it’s a great way to enjoy the bounty of summer produce. Enjoy!

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By uvu44

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