Zucchini and carrot casserole

By Lauren H – Hamilton, ON
Zucchini and carrot casserole
  • Prep Time: 15
  • Total Time: 45

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About this Recipe

This a great recipe for cold winter days


1 large zucchini
1 large carrot
1/2 cup diced green onion
1/2 cup onion
1/2 cup long grain rice
1 cup water
2 tbsp veg oil
2 tsp garlic salt
1/2 tsp basil
1/2 tsp paprika
2 cups shedded cheddar cheese or another sharp cheese, divided
1/2 cup seeded, chopped tomato
1/2 cup panko Japanese bread crumbs


Use rice cooker to cook rice 1/2 rice and 1 cup water OR
combine water and rice in saucepan, bring to a boil, reduce to low, cover simmer for 20 mins until tender.

Preheat oven to 350 degrees and lightly grease 9 x 13 baking dish

Heat the oil in a large skillet over medium heat and add zucchini, carrots, onion and cook for 5 minutes stirring often. Add spices; garlic salt basil and parika. Mix in rice tomatoes and one cup of the cheese. Cook until heated through, 1-2 minutes and transfer to baking dish.

Sprinkle panko and leftover 1 cup cheese on top and bake for 20 mins or until cheese bubbles and crust is browned.

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