Zucchini and Carrot Bake



Sometimes, at the end of a long day, I really can’t bear the thought of eating my veggies. If left to my own devices and blessed with an impossibly high metabolism, I would probably eat spaghetti bolognese for every meal. But, seeing as how that’s not exactly the case, I’m left to find ways of squeezing in the greens here and there. This new recipe seems super flexible and good to keep around for those days when there’s just no excuse to be eating meat-on-carbs. Inspired partly by this Parmesan Zucchini crisp recipe, and partly by what was in the fridge, I ended up with a baked dish of zucchini, carrots, and herbs that I served with herbed chicken sausage and some plum tomatoes. Yum!

Zucchini and Carrot Bake
2-3 medium Zucchini, skin on, cut into 1/2 inch chunks
3-4 Carrots, peeled, and sliced using the peeler, then cut into 1-2 inch lengths
2 Tbsp Olive Oil
Herbs (I used Thyme and Parsley)
Root Vegetables (I used Garlic and Ginger)
1/2 cup Panko bread crumbs
3/4 cup fresh grated Parmesan

Preheat to 350! Toss together the zucchini and carrots (or whatever veggies/squash you are using), and coat with the olive oil. Next add in your herbs (a handful or so) and the garlic/ginger (about 1 1/2 Tbsp altogether – chop really fine or microplane!). Add liberal S&P. Toss again and set aside. In a seperate bowl combine the Panko and the Parmesan.


Layer the veggies and topping in a casserole dish.


Bake for 30-45 minutes until the vegetables are the the tenderness you prefer. So easy!


One Response to “Zucchini and Carrot Bake”

  1. OH MY, This is fantastic, I absolutely will make this.

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