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Zucchini Carrot Casserole

  • Total Time: 50 minutes
  • Yield: 4 1x


  • 2 1/2 cups of zucchini, grated
  • 1 tablespoon of sea salt
  • 1 1/2 cups of carrot, grated
  • 4 tablespoons of panko bread crumbs (or whatever kind of breadcrumbs)
  • 2 tablespoons of cornmeal
  • 5 tablespoons of Parmesan cheese, grated
  • 2 eggs, beaten
  • 1 teaspoon of salt
  • 1 teaspoon of pepper


  1. Pre-heat the oven to 400 degrees F.
  2. In a strainer, sprinkle the grated zucchini with the sea salt and let sit for 10 minutes. Give the zucchini a quick rinse to wash away some of the salt and then SQUEEZE the heck out of it to release as much moisture as possible.
  3. Mix the zucchini and carrot together in a large bowl and set aside.
  4. In a small bowl, mix together 1 tablespoon the cornmeal, breadcrumbs, and 4 tablespoon of the cheese. Set aside.
  5. Add into the Zucchini mixture the beaten eggs, S&P, and the remaining 1 tablespoon of cheese. Mix well and then pour into a greased casserole pan.
  6. Eveny top the veggie mixture with the breadcrumb mixture.
  7. Cover with aluminum foil and bake for 35 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes or until the top starts to brown up a bit.
  9. Let cool briefly and ENJOY!!
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes