Carrot Zucchini Vegetable Casserole | Vegetarian Recipe | Allrecipes.com
Get the top-rated recipe for Carrot Zucchini Vegetable Casserole at
Watch how to make a simple, creamy carrot and zucchini casserole with a crunchy bread-crumb top. It's a tasty change of pace from casseroles calling for cream soups and cheese. A bit of horseradish gives it real zing.
Subscribe to allrecipes @
Facebook
Twitter
@Allrecipes
Pinterest
Stars of Cake Boss Share Their Zucchini Casserole Recipe! - Pickler & Ben
Stars of Cake Boss, MARY SCIARRONE and MADDALENA CASTANO are in the kitchen making Zucchini Casserole!
Pickler & Ben is an hour-long, multi-segmented lifestyle talk show filmed in Nashville and hosted by country star Kellie Pickler — known for her quick-wit and bubbly personality — and journalist Ben Aaron, a funny, curious, and good-natured New Yorker.
Find out where to watch:
Follow us!
Facebook:
Twitter:
Instagram:
And don't forget to check out for teaser clips, show info and a whole lot of fun!
ZUCCHINI LASAGNA | the best zucchini lasagna recipe
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.
Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It's packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).
In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!
Zucchini Lasagna Recipe:
Join the private Facebook group of fellow Downshifters around the world:
PRODUCTS MENTIONED:
Mandoline:
Cut Resistant Glove:
Julienne Peeler:
Vegetable Sheet Cutter:
Casserole Pan:
ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
For everything else I use in my videos, check out the SHOP page on my website:
The music I use: - Great music for YouTubers!
WHAT I'M WEARING:
Tank Dress:
Linen Apron:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
Disclaimer: product links may include affiliate links.
#zucchinilasagna #zucchini #zucchinirecipes
Zucchini Casserole - Easy Zucchini Casserole Recipe - Walter's Summertime Zucchini Casserole Recipe
for the website, and for the Happier Holidays Cookbook!
Too much zucchini? Walter shows you how to take care of it in a way that's simple, delicious and healthy! This is a wonderful take on a traditional zucchini casserole, and Walter updates it with green chilies. The result is fabulous - and helps make all that healthy zucchini delicious too!
Chef Walter: You know that you may have grown too many zucchini if you move towards your neighbors and they close their blinds.
Jan: I don't close my blinds.
Chef Walter: OK. I don't either. We use a lot of it.
Jan: We love it.
Chef Walter: I went up to Blaine, visited with Heyday up there last Saturday, and a nice lady said, Hey. Would you like some zucchini? I said sure.
Jan: This is a new kind, isn't it?
Chef Walter: This is a new kind. Look how big these slices are. It's just as tender as it can be.
Jan: That's beautiful.
Chef Walter: Packed with seed; it's just great zucchini. I don't know the variety. At any rate, I thought that I might as well share. We're going to flavor it up a little. That was an 8-ounce package of already cubed, precooked, ham. That's a can of chopped chilies.
Jan: Do you use mild or spicy?
Chef Walter: I use mild here, because everybody here has little baby taste buds. I've got a hefty spoon of chili powder, of salt, of garlic powder.
Jan: No black pepper.
Chef Walter: No black pepper. You want to know why?
Jan: Why?
Chef Walter: I just didn't want to put it in there.
Jan: That's good enough.
Chef Walter: Here, we've got some cheese; this is Monterey Jack cheese. I'm going to put about half of it in this casserole, and the other half on top of it.
Jan: All right.
Chef Walter: That's about ½-cup. This is a couple cups of cooked rice that I cooked first thing this morning. No, Jan, you don't have to tell them everything you know.
Jan: I won't tell that.
Chef Walter: I forgot the rice on the stove and was off doing unnecessary things like showering.
Jan: I wasn't going to tell on you.
Chef Walter: These people know me; I can't fool them. All we're going to do now is stir all that together. We're going to put it in a 9x13 dish or a 7x9 inch dish.
Jan: Butter?
Chef Walter: I spayed it with a little cooking oil.
Jan: Sprayed it?
Chef Walter: Yeah, just to make it easier to clean. This would not stick terribly. It doesn't have eggs and things like that, that really adhere to the pan. That goes in there. Having done that, then we got to dress up the top of it, just a little. I'm not as good at that as some people I know. At any rate, we've dressed up the top a little by putting thin slices of tomato. [inaudible: 02:24] tomatoes are coming in. It's just about 1½ months until we go to the Tomato Festival.
Jan: I can't wait.
Chef Walter: It is such fun. Those people put their heart into that festival. Thank you.
Jan: You're welcome.
Chef Walter: I'll turn the burner off so I don't . . .
Jan: Set us on fire.
Chef Walter: No, set me on fire.
Jan: I can burn.
Chef Walter: There's no 'us' in this.
Jan: I gotcha. Look. I'm going to give this one a hat.
Chef Walter: OK. You just never stop, do you?
Jan: I can't help it.
Chef Walter: I know, [inaudible: 02:53]. My wife tried for 50 years to teach me to feel that way. Bless her heart, she failed. At any rate, I'll put the rest of the Monterey Jack cheese on that. Then it goes into a 350 degree oven.
Jan: I have to say, the fragrance is out of this world. This one's hot.
Chef Walter: Of course it's hot, I just took it out. Look at the centerpiece before we get to that pretty dish. I don't like these little, tiny roses, but aren't they pretty?
Jan: I'll take that one home then.
Chef Walter: No, I borrowed them. I don't buy them because I'm cheap. Let's take a look at this casserole. I just want to show you what's down in here. While I'm doing that, let me tell you; you get the recipe by writing Chef's Recipe, 6450 Papermill Drive, Knoxville, Tennessee, 37919; sending self-addressed, stamped envelope. We send it to you, or go to the web channel, Local8Now.com. It's ready for you.
Zucchini Casserole with Garden Tomato Sauce
For the full recipe click here:
Check us out for the first three Thursdays of every month at 12:15pm EST for our live cooking demo at
Follow us at
Pin us at
Also, visit
Disclaimer: These materials are to be used for informational purposes only. They do not replace professional medical advice, diagnosis or treatment. Please consult your health care provider for advice about your health and medical condition.