Zucchini and Carrot Casserole – Life Above the Cafe

Zucchini and Carrot Casserole

A family favorite to use up an abundance of zucchini fresh from the garden!
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Zucchini and Carrot Casserole

Zucchini and Carrot Casserole
May 27, 2020




20 mins.

25 mins.

8 plus

Is your garden overflowing with zucchini or do you love zucchini and would like a new recipe for using it? Well look no further than this amazing recipe for Zucchini and Carrot Casserole.

Right now, I live where yellow squash isn’t sold very often in our local market, but I can always find zucchini. My usual squash casserole recipe has been transformed into this tasty dish.

We always have squash casserole at Thanksgiving and Christmas gatherings, but I also make it for my family throughout the year. It’s a great main dish if you’re vegetarian. I could eat an entire plate of it as a meal.

I’ve loaded this casserole up with zucchini, carrots, onions, cheese and Ritz crackers (if you’re going Keto then leave out the crackers, it will still taste great). It also contains some dairy products, but no canned ingredients are needed. I think that dairy alternatives would work well with this casserole if you are lactose intolerant; and if you prefer, use Greek Yogurt instead of the sour cream.

Equally if you’re vegan, I’m sure that vegan alternatives would work well for the dairy products in this recipe.

I hope that you’ll try it today and leave a comment below or follow us on Instagram @lifeabovethecafe to find out what new recipes are posted daily!


  • 4-5 cups of zuchinni, diced
  • 2 cups of carrots, diced
  • 1 cup of white or yellow onion, diced
  • 1/2 tsp. of salt for water
  • 1/4 tsp. of pepper for water
  • 18 Ritz crackers, divided
  • 1 large egg
  • 1 cup of sharp cheddar cheese, divided
  • 1/4 cup of mayonnaise
  • 1/4 cup of sour cream
  • 1/8-1/4 tsp. of salt and pepper for casserole (remember that the crackers are salted)


Preheat oven to 350 degrees Fahrenheit. Spray a casserole dish and set aside.  I use a 9×11 casserole dish, but any size is fine up to a 9×13.

Wash and cut the vegetables.  I dice my pieces into 1/2 inch dice so they cook more quickly.  Place them into a medium to large soup pot and cover with water and 1/2 tsp. of salt.  Cook the vegetables over medium high heat for about 20-25 minutes or until tender, but not mushy.

When the vegetables are cooked, drain them in a colander and leave them their to continue draining for 10 minutes.  This will help them to release more liquid.  I don’t smash them down because I prefer the carrots to stay in chunks, but you can push the excess water out instead and mash up the vegetables if you prefer.

In a mixing bowl, add the vegetable mixture, 1/8-1/4 tsp. of salt and pepper, egg, mayonnaise, sour cream, 1/2 cup of cheese, and 10 of the Ritz crackers (crush the crackers as you add them).  Stir everything together until incorporated and pour into the greased casserole dish.

Top the Zucchini Casserole with the other 1/2 cup of cheese and the remaining 8 Ritz crackers (crush the crackers up as you sprinkle them across the top).

Cover with aluminum foil and bake for 20 minutes.  Remove the foil and bake for 5 more minutes.

Note* – If you are following a Keto diet, or want to reduce the carbs, then leave out the crackers, it will still taste great!


Additional Photos:

Zucchini and Carrot Casserole
Zucchini and Carrot Casserole

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